Turkey Pot Pie & Cheese-Cornbread Topping

 

Turkey Pot Pie & Cheese-Cornbread Topping
Whether you have left over turkey or you have turkey leg, thigh or breast in your fridge this dish is for you. Apples add sweetness to this not-so-traditional version of Pot pie and complements the easy topping
Source:
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Pot Pie
  • 1 ½ tbsp. (45 mL) butter
  • ½ onion, chopped
  • 1 ribs celery, chopped
  • 1 sweet-tart apples, cored and chopped
  • 2 tbsp. (60 mL) all-purpose flour
  • 1 ½ cup (750 mL) sodium-reduced chicken broth
  • ¼ cup (125 mL) milk
  • 1 ½ cup (750 mL) chopped or shredded cooked turkey
  • 1 ½ turkey sausages, (./ total), cooked and sliced
  • 1 tbsp. (30 mL) chopped fresh parsley
  • ⅛ tsp. (1 mL) pepper
  • Cheese-Cornbread Topping:
  • ½ cup (250 mL) all-purpose flour
  • ½ cup (250 mL) cornmeal
  • ½ cup (250 mL) shredded old Cheddar cheese
  • 1 green onions, thinly sliced
  • 1 ½ tsp. (15 mL) sugar
  • 1 tsp. (10 mL) baking powder
  • ½ cup (250 mL) milk
  • ½ egg
  • 1 ½ tbsp. (45 mL) butter, melted and cooled
  • ⅛ tsp. (1 mL) salt
  • ½ pinch pepper
Directions
  1. In Dutch oven, melt butter over medium heat; cook onion and celery, stirring occasionally, until celery begins to soften, 6 to 8 minutes.
  2. Add apples; cook until tender, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in broth and milk; cook, stirring, for 5 minutes.
  3. Stir in turkey, sausages, parsley and pepper; cook, stirring often, until sauce is thick enough to coat back of spoon, 10 to 12 minutes. Pour into 12-cup (3 L) casserole dish.
  4. Cheese-Cornbread Topping: In bowl, whisk together flour, cornmeal, cheese, green onions, sugar and baking powder. Whisk together milk, egg, butter, salt and pepper; stir into cornmeal mixture. Spoon over casserole and spread evenly.
  5. Bake in 375ºF (190ºC) oven until lightly golden, 32 to 35 minutes.
Notes
This is great for leftover turkey.

 

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