Ingredients:
 

2 lbs. boneless turkey breast, cut into 1/2" cubes
2/3 cup all-purpose flour, divided
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
2 carrots, sliced
2 ribs celery, sliced
2 potatoes, peeled & chopped
2 onions, chopped
1 pkg frozen mixed vegetables (peas and corn work well for this)
2 cloves garlic, minced
1 four ounce can of sliced mushrooms, drained
2 cups chicken broth
1/4 cup sherry
 

1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp salt
2 tbsp sugar
1 egg, lightly beaten
1 cup milk
1/4 cup shortening
 
Directions:

Toss turkey cubes in 1/3 cup flour, salt pepper, and cayenne. Place in crock pot. Add carrots, celery, potatoes, onions, frozen peas, garlic and mushrooms. Pour broth and sherry over all. Stir to blend. Cover. Cook on low 7 to 9 hours, or high 4 to 5 hours.
 
 Blend the remaining 1/3 cup flour with the 1/3 cup cold water and stir until smooth. Once the mixture is completely smooth and has no lumps in it, stir the mixture into the stew in the crock pot. Turn crock pot to high and let the stew cook for 15 minutes or until stew has thickened, stirring occasionally.

Preheat your oven to 400 degrees while preparing the cornbread.

While the stew finishes cooking, make the cornbread by combining the flour, cornmeal, baking powder, salt, and sugar in mixing bowl. Blend in the egg, milk, and shortening to form a batter.

Pour the stew evenly into a baking dish and pour the cornbread over the stew, making sure to cover everything evenly. Place the baking dish in the preheated oven and bake 15 to 20 minutes or until cornbread is golden brown. Allow to stand 15 minutes before serving. Makes 8 servings.