Turkey and Cornbread Kush | Canadian Turkey

Nutritional Information

Per serving

Calories:

623

Protein:

26 g

Fat:

27 g

Carbohydrates:

71 g

Sodium:

1750 mg

Credit
Suzanne Barr

Ingredients

4 Tbsp butter, plus ¼ cup melted butter
1 white onion, roughly chopped
1 red bell pepper, roughly chopped
1 ½ cup fresh or frozen corn
2 tsp of salt
1 Tbsp chopped sage
1 Tbsp chopped rosemary
1 Tbsp chopped thyme
¼ cup chopped fresh parsley
2 cups of leftover turkey (cut into cubes) and gravy
1 medium loaf of yellow store-bought cornbread, cool and crumbled
½ - ¾ cup of turkey or vegetable stock

Garnish

1/3 cup sliced chives

If you are able to access fresh corn, save the husk and scoop Cornbread Kush into husk and bake them in a roasting pan allowing each guest to have their own personal Kush for Thanksgiving.

Directions

Preheat the oven to 375 degrees.
Heat the butter, in a large skillet and sauté the onions, peppers and corn until they are translucent, adding salt and herbs.
As the onions begin to turn translucent, add leftover turkey and any remaining gravy to the pan.
Slowly incorporate the crumbled cornbread into the skilled until all it is completely incorporated. Add stock to moisten.
Cook over a low heat and stir frequently until the stock has been fully absorbed. Season to taste as necessary.
Place kush into roasting pan and pour remaining butter on top allowing top to brown. Garnish with chives and serve immediately.