TEX MEX OPEN-FACE TURKEY SANDWICH OVER ROAST CORNBREAD

Ingredients Weight Measure
Vegetable spray as needed
Canned corn, drained 15-1/4 oz.
Butter, melted 2 Tbsp.
Onion, chopped 1/3 cup
Green bell pepper, chopped 1/3 cup
Water 1-1/4 cups
Cornbread stuffing mix, pack 6 oz.
Eggs, large 2 ea.
Turkey gravy 1 pt
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Turkey, roasted, white and dark meat 30 oz.
Cranberry sauce 10 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.

Method

  1. Lightly coat a small pan with vegetable spray. Place corn on the pan and roast in a 425°F oven for 20-25 minutes.
  2. Heat a medium saucepan. Add butter, onions, peppers and corn. Sauté for 3-4 minutes, add water, allow to boil and then add stuffing mix. Stir well and cool.
  3. When cooled, add eggs and mix well.
  4. Heat the turkey gravy. Add TABASCO® Chipotle Pepper Sauce, simmer on low heat about 4 minutes and reserve hot.
  5. Heat the tukey meat and reserve hot.
  6. Divide cornbread mixture into 10 equal portions. Spray a 375°F griddle with some vegetable spray. Place portions of the cornbread mixture on the griddle and press into pancakes 1/4" thick. Cook 2-3 minutes on each side until medium golden brown.
  7. Plate 2 cakes per plate. Top with 6 oz. turkey meat, top with 3 oz. turkey gravy and serve with a side of cranberry sauce.

Yield: 5 servings