**Baked Swiss Cornbread with Turkey Cream Sauce: A Southern Comfort Dish With a Twist**
Indulge in the ultimate comfort food experience with our delectable Baked Swiss Cornbread with Turkey Cream Sauce. This dish harmoniously blends the flavors of traditional Southern cornbread with a creamy turkey sauce, resulting in a hearty and satisfying meal. The cornbread, made with a combination of cornmeal and all-purpose flour, is moist and slightly crumbly, providing the perfect base for the rich and flavorful turkey cream sauce. The sauce, made with tender turkey, aromatic vegetables, and a luscious cream base, adds a layer of savory richness that complements the cornbread perfectly. Served hot and steaming, this dish is sure to warm your soul and leave you craving for more. Additionally, we've included two bonus recipes to elevate your culinary experience: a classic Cornbread Dressing, a flavorful side dish perfect for holiday gatherings, and a Turkey Gravy, an essential accompaniment that adds depth and richness to any turkey-based dish. So, prepare to tantalize your taste buds and embark on a culinary journey with our Baked Swiss Cornbread with Turkey Cream Sauce and its accompanying recipes.
SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 24
Steps:
- For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
- Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
- Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
- Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
- For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
- Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.
CORNBREAD CASSEROLE
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
TURKEY IN CREAM SAUCE
I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
BAKED SWISS CORNBREAD WITH TURKEY CREAM SAUCE
Cornbread with a layer of mushrooms and swiss in the middle topped with chunks of chicken or turkey in a cream sauce. Great one-dish meal.
Provided by littleturtle
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, mix dry ingredients for corn bread.
- In a seperate bowl, mix together buttermilk, honey, egg, butter and 1/2 cup cheese.
- Add buttermilk mixture to dry ingredients; mix well.
- Spread half the batter in a buttered 8"x8" baking dish.
- Top with mushrooms and remaining cheese, then cover with remaining corn bread batter.
- Bake at 375°F for 25-30 minutes (until golden brown).
- In a medium saucepan, melt butter, and blend in flour.
- Add milk, stirring constantly over medium-high heat, until mixture thickens and boils.
- In a seperate bowl, blend 3/4 cup sauce into egg yolks.
- Return mixture to sauce.
- Stir in chunks of cooked chicken or turkey; warm until heated throughout.
- Cut corn bread into squares, and top with cream sauce.
Nutrition Facts : Calories 533.5, Fat 26, SaturatedFat 14.2, Cholesterol 193.6, Sodium 670.1, Carbohydrate 46.6, Fiber 2.3, Sugar 8.6, Protein 28.8
Tips:
- Use high-quality ingredients: The fresher and better the ingredients, the tastier your cornbread will be. Opt for organic or locally-sourced ingredients whenever possible.
- Don't overmix the batter: Overmixing can result in a tough, dense cornbread. Mix the batter just until the ingredients are combined.
- Preheat your oven: A preheated oven is essential for ensuring that your cornbread cooks evenly.
- Don't overcook the cornbread: Overcooked cornbread will be dry and crumbly. Bake the cornbread just until a toothpick inserted into the center comes out clean.
- Serve the cornbread warm: Cornbread is best served warm and fresh out of the oven. You can reheat it in a warm oven or microwave if necessary.
Conclusion:
Baked Swiss Cornbread with Turkey Cream Sauce is a delicious and versatile dish that can be served as a main course, side dish, or snack. It's easy to make and can be tailored to your own taste preferences. Whether you're a fan of traditional cornbread or looking for something new and exciting, this recipe is sure to please. So why not give it a try today?
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