Ingredients
- 1 lb ground turkey
- 1 cup mushrooms, diced (button or cremini)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup broth (chicken or vegetable)
- 1 package cornbread mix
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp paprika
- Olive oil for cooking
Instructions
- In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until fragrant and translucent, about 3–4 minutes.
- Stir in diced mushrooms and cook until they release their moisture and brown slightly, about 5–6 minutes.
- Remove from heat and incorporate ground turkey, cooking until browned, about 7–10 minutes. Season with salt, pepper, and herbs. Set aside to cool.
- Prepare the cornbread batter according to package instructions or combine flour, cornmeal, sugar, baking powder, and milk if making from scratch.
- Preheat your oven to 375°F (190°C). Grease your cupcake pan or line with liners.
- Spoon a layer of cornbread batter into each cupcake liner, about 1/3 full. Add a generous portion of the turkey filling and top with more cornbread batter, filling to about 2/3.
- Bake for 20-25 minutes or until the tops are golden brown. A toothpick inserted into the center should come out clean.
- Allow them to cool slightly before removing from the pan. Serve warm, garnished with fresh herbs if desired.
Notes
Do not overmix the batter, and taste as you go to adjust seasoning. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free cornbread mix)