Open the fridge door the day after a big holiday dinner and it's likely you'll have plenty of leftovers staring back at you. As satisfying as a hot turkey sandwich can be, there is much more to be done with leftovers than just plopping them on top of white bread.
Chef Suzanne Barr's take on kush–a dish originally created by enslaved African-Americans to best utilize leftover scraps of food–uses turkey, bell pepper, corn and plenty of fresh herbs. The result is a colourful cornbread-centric creation that can be assembled in no-time.
"If you are able to access fresh corn, save the husks [to use as small bowls]," says Barr. "Scoop cornbread kush into husk and bake them in a roasting pan allowing each guest to have their own personal serving."
This rich and comforting cornbread kush fits in perfectly at the breakfast table as well when its served with a few fried or poached eggs.
Turkey and cornbread kush
Preheat the oven to 375 degrees.
Heat the butter in a large skillet. Once melted and bubbling, sauté the onions, peppers and corn until onions are translucent, approximately 5 minutes.
Add herbs, leftover turkey and gravy to the pan. Stir gently to combine.
Next, slowly incorporate the crumbled cornbread into the skillet, continuing to stir gently.
Add stock to moisten and cook over low heat. Stir frequently until the stock has been fully absorbed. Season to taste as necessary.
Pour remaining butter evenly on top of kush and bake in preheated oven until top has browned, about 10-12 minutes.
Remove from oven and let cool slightly before garnishing with chives and serving.
- Serves 6
- Prep Time:
- 15 minutes
- Cook Time:
- 30-35 minutes