Smothered Turkey Legs with Sweet Potato Cornbread Loaf

For the Smothered Turkey Legs: Place turkey legs in a baking dish. In a bowl, combine cream of mushroom soup, water, frozen onions and peppers, minced garlic, onion powder, garlic powder, black pepper, cayenne, and Italian seasoning. Pour the mixture over the turkey legs. Bake at 450 degrees Fahrenheit for 2 hours or until the turkey is fall-off-the-bone tender. Serve the turkey legs and sauce over white rice.

For the Cornbread: In a separate bowl, combine Krusteaz cornbread mix, egg, half and half, cinnamon, nutmeg, melted unsalted butter, and vanilla extract. Mix until just combined. Pour into a loaf pan or baking dish. Bake at 350 degrees Fahrenheit for 45 minutes to 1 hour, or until golden brown and a toothpick inserted into the center comes out clean.