1/2 to 1 c. turkey breast, cubed
1 box frozen peas and carrots, cooked
1/2 c. chopped onion
1 c. chicken broth
7 tbsp. butter
1 1/4 c. flour
1 1/2 c. milk
1/4 to 1/2 tsp. dried rosemary
Salt and pepper
1/2 c. cornmeal
Parsley
1 tsp. baking powder
1/2 tbsp. sugar
1/2 egg

Cook peas and carrots as directed; set aside. Melt 4 tablespoons butter in saucepan over medium heat. Add chopped onion and cook until soft, about 2 minutes. Add 1/4 cup flour and cook, stirring until bubbly.

Gradually add 1 cup milk, 1 cup broth, rosemary, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook for 1 minute. Add vegetables and turkey. Pour into a 2-quart baking dish.

Heat oven to 400 degrees. Melt remaining 3 tablespoons butter. Combine remaining 1 cup flour, the cornmeal, baking powder, sugar and 1/4 teaspoon salt.

Beat 1/2 egg with remaining 1/2 cup milk and pour into flour mixture with the butter. Stir until well moistened. Spread the batter over the turkey mixture and bake until golden, about 20 minutes.