Ingredients
2-3 cups cut cooked up turkey
1 8x8 pan of cornbread - cooled
2 cups turkey stock
1 10 ounce can chicken and herb soup
1 cup diced celery
1 cup diced onions
1 cup sliced carrots ( used canned)
1/4 cup butter
1/2 tsp. poultry seasonings
Directions:
Preheat oven to 350 degrees
Combine stock and the cream of chicken soup and poultry seasoning. Whisk until smooth
Sauter celery and onions in butter.
Add celery, onions and turkey into a large bowl. Stir till combine
Crumble cornbread into the celery, onion, turkey mixture. Gently pour stock in and combine
Pour into a 2 quart casserole dish.
Bake uncovered for 45 minutes
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