Memphis Turkey & Cornbread Casserole

Cooking Time

45 minutes

Prep Time

20 minutes

Serving Size

6 to 8 servings

Comfort food gets a Southern twist with this Memphis Turkey and Cornbread Casserole. Tender turkey and hearty vegetables come together in a smoky, tangy homemade BBQ sauce – all topped with a golden cornbread crust that’s soft, slightly sweet, and perfectly crumbly. Every bite is the perfect balance of savory and satisfying, making it a go-to favorite for cozy weeknight dinners or a creative way to reinvent holiday leftovers.

Made with Wesson Corn Oil for that smooth, even cook and unmistakable flavor, this casserole bakes up beautifully every time. The cornbread topping is rich and moist with just the right hint of spice from jalapeños, while the filling stays tender and full of BBQ depth.

Whether you’re serving it family-style on a busy weeknight or bringing it to a potluck, this comforting casserole brings everyone back for seconds. Warm, hearty, and full of flavor – it’s a Southern classic made easy with Wesson.

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CONTAINS:

dairy, eggs

Ingredients

BBQ Sauce

Wesson Corn Oil 3 tbsp.

Onion, sliced 1 medium.

Garlic, minced 2 cloves.

Tomato sauce 1 cup.

Brown sugar 1/2 cup, packed.

Worcestershire sauce 2 tbsp.

Apple cider vinegar 2 tbsp.

Mustard powder 1 tsp.

Smoked paprika 1 tsp.

Turkey Filling

Wesson Corn Oil 3 tbsp.

Onion, diced 1 medium.

Carrots, peeled and sliced 2 medium.

Turkey, shredded 4 cups (leftovers are perfect).

Corn kernels 1 cup, fresh or frozen.

Swiss chard 1 cup, chopped.

Jalapeño, seeded and diced 1 or 2.

Cornbread Topping

All-purpose flour 1 1/2 cups.

Yellow corn meal 1 1/2 cups.

Granulated sugar 1 tbsp.

Baking powder 2 tsp.

Baking soda 3/4 tsp.

Salt 1 tsp.

Cheddar cheese, shredded 1 cup.

Corn niblets, frozen or canned 1/2 cup (drained).

Bacon, cooked and chopped 1/2 cups.

Jalapeño, seeded and diced 1 .

Dried chili flakes 1/2 tsp.

Buttermilk 1 3/4 cups.

Wesson Corn Oil 6 tbsp.

Egg 1 .

Method

BBQ Sauce

In a saucepan, heat Wesson Corn Oil over medium heat and sauté onions until transparent. Add remaining ingredients and bring to a simmer, stirring to combine. Cook on low for 15 minutes and set aside.

Turkey Filling

In a large skillet, heat Wesson Corn Oil over medium heat and sauté onion and carrot until softened, about 8 minutes. Add remaining ingredients and mix to combine. Toss with BBQ sauce until evenly coated.

Transfer mixture to a lightly oiled 12″ cast iron skillet or oven-proof casserole dish.

Cornbread Topping

Preheat oven to 375°F.

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt until well combined. Toss with cheese, bacon, jalapeño and chili flakes.

Assembly Method

In a small bowl, whisk together buttermilk, Wesson Corn Oil, and egg. Add to dry ingredients and mix just to combine. Spread cornbread mixture over the turkey filling to cover.

Bake for 25 minutes or until cornbread is cooked and golden and the turkey filling is heated through!