It was so good yesterday, why not do it again today?! Thanksgiving-Repeat Bake basically takes you back in time so that you can enjoy a second round of your festive favorites, but with just a little switch up. Just grab all your leftover turkey (we know there’s a ton of it), some mixed veggies, a box of corn bread mix, and a handful of melty cheese, and shazam! A semi-new main course that’s using all the same flavors so you can make the most of your second helping of Turkey Day goodness. No one will ever complain about leftovers again thanks to Thanksgiving-Repeat Bake! Dig in… again!
Ingredients
- 1 (10.5-ounce) can cream of mushroom soup
- 2 cups turkey, roasted and shredded
- 1 1/4 cups frozen mixed vegetables, thawed
- 1/2 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1 (8.5-ounce) box honey corn muffin mix
- 3/4 cup milk
- 1 egg
- 3/4 cup cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9-inch deep-dish pie plate.
Step 3 –In a bowl, add the cream of mushroom soup, the turkey, the vegetables, the onion powder, and the poultry seasoning and stir to combine.
Step 4 –Evenly spread the turkey mixture into the prepared pie plate.
Step 5 –In another bowl, add the corn muffin mix, the milk, the egg, and the cheese and stir to combine.
Step 6 –Pour the corn muffin mixture over the turkey mixture.
Step 7 –Bake the turkey bake until the cornbread is cooked through, about 40 minutes.
Step 8 –Let the turkey bake rest for 10 minutes.
Step 9 –Serve.
