CREAMED TURKEY IN CORNBREAD RING

FOR THE CORNBREAD RING:
2 pkgs (10-oz each) cornbread mix
ingredients to prepare cornbread mix
1 tsp thyme
2 tbsp finely chopped parsley
FOR THE CREAMED TURKEY:
3 turkey drumsticks, fresh or frozen
2 ribs celery
1 onion, quartered
3 peppercorns
3 cups water
6 tbsp butter or margarine
4 tbsp minced onion
1/2 cup sliced mushrooms
4 tbsp all-purpose flour
3 cups half and half (or evaporated milk)
salt and pepper
freshly grated nutmeg (to taste)
3 tbsp sherry (or water)
2 egg yolks, beaten
1 (4 oz jar) diced pimientos, drained

TO MAKE THE CORNBREAD RING:
Prepare cornbread mix according to pkg directions, adding thyme and parsley. Pour into a greased 9-inch ring mold pan and bake following pkg directions until done.

TO MAKE THE CREAMED TURKEY:
Cook drumsticks with celery, quartered onion, peppercorns and water over medium heat until tender. Cool and remove meat from bones, which should be about 3 cups diced.

Melt butter in heavy saucepan, add minced onion and cook until soft, not brown.

Add sliced mushrooms and saute lightly. Add flour and cook until just gold. Don't brown.

Add half-and-half and cook until slightly thickened, stirring constantly. Add turkey and seasonings and cook, stirring often, 15 minute.

Beat sherry with the egg yolks. Whisk in some of the hot sauce and then add to the pan. Stir until thickened, do not boil.

Add diced pimientos. Turn baked cornbread ring onto platter. Fill center with creamed turkey mixture. Serve immediately.

Servings: 6
Source: Houston Chronicle