If you’re like me, you often find yourself with lots of leftover goodies after a holiday like Thanksgiving. And while I like reheated turkey with the fixings as much as the next girl, I do like to change things up a bit. So today, we’re jazzing up the remains of the bird (and the leftover veggies, too).
Ingredients:
2 cups cooked turkey, chopped
1 ½ cups cooked mixed vegetable
½ cup diced onion
½ cup diced celery
½ cup diced carrot
3 tbs. olive oil
2 tbs. arrowroot starch
2 cups GF chicken stock
½ tsp. kosher salt
1 tsp. ground black pepper
1 recipe your favorite GFCF cornbread mix (I used Bob’s Red Mill)
Preheat oven to 350 degrees. Prepare cornbread batter according to manufacturer’s instructions; set aside. In a large skillet, heat 1 tbs. olive oil over medium heat, then add diced raw veggies (onion, celery, and carrot) and sauté until vegetables begin to soften. Remove vegetables; then add remaining 2 tbs. oil to skillet. Heat oil, and add arrowroot starch. Using a wire whisk, mix to combine; slowly add chicken stock, whisking until chicken stock is mixed thoroughly. Add turkey, mixed veggies, and sautéed veggies to skillet and cook for about 5 minutes (until heated through). Remove from heat, then place mixture in 9-by-13 inch baking dish. Gently spread cornbread mixture over the turkey-vegetable filling. Bake uncovered for about 25-30 minutes, until cornbread topping is golden brown and firmly set.