Turkey Cornbread Bake

1 T. butter
1/2 c. diced onion
1/2 c. diced bell pepper
1 t. minced garlic
1 recipe of your favorite cornbread - cooked and cooled
1 can chicken broth
1 egg, beaten
salt and pepper
1 1/2 c. chopped cooked turkey
1 can of cream of mushroom soup
1 c. shredded cheddar cheese

In small skillet, melt 1 T. butter and add onions and peppers.  Saute until vegetables are soft and tender.  Remove from heat.

In large bowl, crumble the cornbread into fine pieces.  Add sauteed vegetables, garlic and 1/2 can chicken broth and egg.  Mix well.  Keep adding chicken broth until you get a very moist mixture but not overly excess liquid.  Season with salt and pepper.

In 2 quart baking dish, spread half of the cornbread mix in pan.  Layer turkey over mix and top with remaining cornbread mix.  Spread can of cream of mushroom on top and sprinkle with cheese.  Cover with foil and bake at 350 for 45 minutes.  Remove foil and bake for an additional 10 minutes.