Preheat your oven to 350 degrees. This is an important step to ensure the casserole cooks evenly from the start.
In a medium-sized saucepan over medium-high heat, melt the butter. Watch it carefully to prevent it from browning too much.
Once the butter is melted, whisk in the flour, salt, and crushed black pepper to create a roux. This will help thicken our sauce.
Slowly add in the turkey stock, whisking continuously to avoid any lumps. You'll notice it begins to thicken as it heats up.
When the mixture starts to thicken, pour in the heavy cream while continuing to whisk. This step is crucial for that creamy texture.
Next, add in the sharp cheddar cheese. Stir until melted and fully incorporated into the sauce.
In a large bowl, combine the chopped turkey, 1 cup of cornbread cubes, peas, carrots, green beans, and corn. Mix gently to combine all the ingredients.
Pour in the cheese sauce and stir until all the ingredients are well coated. This step ensures every bite is as flavorful as possible.
Spread the mixture evenly into a 9×13 inch pan. Make sure it’s well distributed for even cooking.
Top the casserole with the remaining cornbread cubes. This will create a deliciously crispy topping.
Cover the pan with foil and place it in the oven. Bake for 20 minutes to help everything meld together.
Remove the foil and bake for an additional 10 minutes until the top is golden brown and crispy. You’ll know it’s done when the top layer looks irresistible!
