Cornbread Turkey Hot Brown



4 oz cooked turkey breast, sliced
2 wedges of cornbread
1 ladle of turkey gravy (warmed over works fine)
1 large scoop mashed potatoes


On a dinner plate, place a scoop of mashed potatoes. Place sliced turkey over potatoes and spoon gravy over the turkey. Place the wedges of cornbread on each side of the potatoes and turkey. Serve with your favorite cole slaw.

Bonus Recipe:

Cornbread Gumbo
Served at Ham-n-Beans Restaurant

1 lb chicken meat
3 cups chicken stock
2 cups chopped tomatoes
1 lb okra, sliced (frozen will work)
1 cup celery
1 large onion, chopped
1 green bell pepper, chopped
1 tsp salt
1 TBSP minced garlic
2 tsp creole seasoning
1/4 cup vegetable oil
½ lb smoked link sausage
2 wedges cornbread
cooked long grain rice

Cook chicken meat and set aside. Heat oil in a dutch oven or large cast iron skillet over medium high heat. Add onion, bell pepper, celery, and okra. Cook 5 minutes, stirring often. Add tomatoes, garlick, stock, seasoning and salt. Bring to a boil, reduce heat to simmer and cook 30 minutes, stirring occasionally. Stir in chicken meat. Cook 5 minutes longer.

On a plate, place a large helping of rice and top with a generous serving of gumbo. Place smoked sausage on top. Serve with cornbread and a nice side of cole slaw.

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