Turkey Pot Pie With Cornbread Crust
By: Anonymous
Published: Monday, November 29, 2010 - 10:53am

Ingredients




For the Filling:
2 tablespoons olive oil
2 large carrots, chopped
3 stalks celery, chopped
1 medium onion, chopped
1/2 cup green beans, trimmed and chopped
2 cloves garlic, minced
1/4 cup flour
2 cups turkey or chicken stock
2 teaspoons ground thyme
2 teaspoons ground sage
1/2 teaspoon salt
Cracked pepper
3 cups chopped, cooked turkey
For the Crust:
3/4 cup white or yellow cornmeal
3/4 cup flour
1 tablespoon baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons canola oil

Preparation

1 To make filling: Preheat the oven to 400°F. Coat a pie plate (or any baking dish you like) generously with nonstick cooking spray. Heat olive oil in a large pan over medium heat. Add onion, carrots, celery, and green beans, and sauté for about 10 minutes, until tender. Add garlic and stir constantly for 30 seconds. Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in 2 cups of h 2 To make crust: In a large bowl, whisk the cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined in a separate bowl. Stir wet ingredients into dry ingredients. Spoon the batter evenly over the filling. Bake until the top is golden brown, about 22 to 25 minutes. Let cool for at least 15 minutes before serving. 


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About


Recipe adapted from Oprah.com
Tender chunks of leftover turkey, sweet softened carrots, celery, onion, and green beans, swimming in a rich, creamy gravy, and nestled under a blanket of sweet, gritty cornbread. The crumbly topping serving as the perfect sponge for the flavorful sauce.
Here’s the beautiful part: the luscious sauce that lays like cashmere over the turkey and vegetables? It’s healthy, light, and wholesome. It’s made with a roux of olive oil and flour and then a streaming in of chicken or turkey stock, yielding a thick, glossy gravy. It makes a decadent, comforting dish a bit lighter than those that call for cream and butter.
And I probably don’t need to tell you, but it pairs beautifully with cranberry sauce.