Try this dish as either an appetizer or entrée. The Turkey and Cornbread Skillet also pairs well with this Cajun Roasted Turkey!
TURKEY AND CORNBREAD SKILLET
1 lb ground turkey
0.75 lb sweet italian sausage, taken out of its casing
1 cup onion, chopped
1 cup celery, chopped
2 cloves garlic, chopped
½ tsp dried thyme
½ tsp dried sage, ground
½ tsp dried rosemary, chopped
1 tsp pepper
1 tsp salt
¼ cup dried cranberry, chopped
3 tbsp butter
2 tbsp olive oil
1, roughly 8.5 oz package cornbread mix, plus the ingredients required by the mix
Preheat the oven to the temperature indicated on the box of cornbread mix.
Add olive oil and sausage to a 10” cast iron skillet over medium-high heat and cook for 3 minutes. Add ground turkey, as well as ½ tsp each salt and pepper. Continue cooking, stirring occasionally, for 8-10 minutes or until the ground turkey and sausage are fully cooked.
Remove the turkey and sausage mixture from the skillet, and put it in a large bowl. You’ll need extra room in the bowl to mix in the other ingredients once they are ready, so use a bowl that’s at least three times the volume of the turkey and sausage mixture. Set this aside.
Add the butter to the same cast iron skillet over medium-high heat. Once the butter melts, add onion, celery, garlic and ½ tsp each of salt and pepper. Cook for 5 minutes and then add thyme, sage, and rosemary. Continue to cook for another 5 minutes or until the onions begin to become translucent. Remove the skillet from the heat.
Add the vegetable mixture and the cranberries to the bowl with the turkey and sausage, mix together. Once thoroughly mixed, add back to the cast iron skillet.
Prepare the corn bread batter according to the instructions on the box. Pour the batter evenly over the top of ingredients in the skillet.
Place the skillet in the oven and bake according to the instructions on the box of cornbread. Begin checking if the cornbread is cooked through at the beginning of the time range noted on the box. To do this, insert a toothpick into the cornbread layer. If the toothpick comes out dry, with no wet batter on it, the cornbread is done.
Let the skillet cool for a couple of minutes before serving. This dish is great topped with sour cream, hot sauce, scallions or parsley.