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1
Lightly oil two jumbo muffin pans, and set aside.
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2
Preheat oven to 350F.
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3
Dice the cornbread, and spread evenly on a baking sheet.
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4
Set in oven, and toast until nicely dried, but not too crisp, about 15-20 minutes.
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5
Remove from oven, and allow to cool.
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6
In a heavy, non-stick skillet, heat the oil over medium heat until it is very hot, but does not smoke.
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7
Saute the mushrooms until beautifully coloured, turning frequently.
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8
Season generously with sea salt, black pepper and sage.
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9
Stir in the veal stock and shredded turkey meat; blend thoroughly.
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10
Stir in the onion, shallots, celery and bell pepper, blend thoroughly.
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11
If the mixture seems too dry, add more veal stock.
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12
Taste for seasoning, and add more sea salt, black pepper and/or sage as desired.
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13
Transfer to large platter lined with paper towelling, and allow to drain.
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14
In a large mixing bowl, combine the toasted, diced cornbread with the beaten eggs.
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15
Toss thoroughly to blend.
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16
Stir in the sauteed turkey/mushrooms/vegetables; blend thoroughly.
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17
Stir in the bacon; blend thoroughly.
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18
If the mixture seems too dry, add more veal stock as needed; it should be nice and moist.
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19
Transfer to the oiled jumbo muffin pans, filling generously.
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20
Set in oven, and bake for about 15-20 minutes, until beautifully golden brown.
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21
Remove from oven, and serve immediately.
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22
This is delicious with a nice, pale lager, such as Craftsman 1903 or Shorts' Cerveza de Julie.
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23
If you prefer wine, a very good Chardonnay, such as Stag's Leap Karia, will be fantastic.
