Ingredients
Scale
For the cornbread
- 1 tbsp. butter
- 1/4 c. diced onion
- 1/4 c. diced green bell pepper
- 1/4 c. diced celery
- 1/2 tsp. poultry seasoning
- 1/2 tsp. kosher salt
- 1 egg
- 1 c. buttermilk
- 1 c. cornmeal
- 1/2 c. all purpose flour
- 1/2 tsp. baking soda
For the turkey and gravy
- 2 tbsp. butter
- 2 tbsp. all purpose flour
- 2 c. chicken stock
- 1/4 tsp. poultry seasoning
- salt and pepper to taste
- 1 lb. Butterball deli turkey sliced thin
- 15 oz. can cranberry sauce (whole berry or jellied whichever you prefer)
Instructions
For the cornbread
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Preheat oven to 400 degrees F. Spray a 8″ square baking dish with cooking spray and set aside.
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Heat butter in a skillet over medium-high heat. Add onion, bell pepper, celery, poultry seasoning, and salt, and saute until vegetables are tender, about 8 minutes.
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While vegetables cook, whisk together egg and buttermilk in a medium bowl, then stir in cornmeal, flour, and baking soda. Stir cooked vegetables into the cornmeal mixture, and then spread into prepared pan. Bake in preheated oven for 15 minutes or until golden brown.
For the turkey and gravy
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While the cornbread bakes, add the remaining 2 tbsp. of butter to the same skillet and melt over medium heat. Whisk in 2 tbsp. of flour. Cook and stir a few minutes until flour is golden brown. Whisk in chicken stock, about 1/4 c. at a time, whisking constantly to keep the mixture smooth.
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After all chicken stock is incorporated, add sliced turkey to the gravy in an even layer, and gently stir to coat. Allow to simmer a few minutes until turkey is heated through.
To serve
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Cut cornbread into six pieces, and place a piece on each plate. Arrange turkey and gravy on top, and place a dollop of cranberry sauce on the turkey (or on the side if you prefer).
Notes
Looking for an even quicker version of this meal? Use pre-made turkey gravy and hearty sandwich bread instead of making your own, and you can have dinner on the table in under 10 minutes!
- Prep Time: 5
- Cook Time: 30
- Category: Main