Baked Swiss Cornbread With Turkey Cream Sauce Recipes

TURKEY IN CREAM SAUCE

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.

BAKED SWISS CORNBREAD WITH TURKEY CREAM SAUCE

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.