Friday, November 27, 2009

Turkey Pot Pie with Cornmeal Crust!!!!!

Hmmm! I love Pot Pies!! I know what I will use some of my leftover Turkey for! How about you? Would you like to try this Yummy Pot Pie? Here is the recipe:


Turkey Pot Pie with Cornmeal Crust

¨ 1 large sweet potato, diced
¨ 1 large baking potato, diced
¨ 2 medium onions, thinly sliced
¨ 1 Tbsp. vegetable oil
¨ 1/4 c. light sour cream
¨ 1/4 c. all purpose flour, plus 2 tablespoons
¨ 4 c. turkey or chicken broth
¨ 3/4 tsp. salt
¨ 3/4 tsp. ground white pepper
¨ 4 c. cooked turkey, diced
¨ 1 c. frozen peas
Crust Ingredients:
¨ 1-1/4 c. all purpose flour
¨ 1-1/4 c. cornmeal
¨ 1 Tbsp. baking powder
¨ 1 tsp. salt
¨ 1 Tbsp. sugar
¨ 2 medium eggs, lightly beaten
¨ 1 c. milk, plus 1 Tbsp.
¨ 1/4 c. unsweetened apple sauce
Combine first two ingredients in a steamer. Cover, reduce heat, and steam until vegetables are almost tender.
Set aside. Sauté onion in oil in a 3 qt. non-stick sauté pan over medium heat, stirring constantly, until tender.
Reduce heat to low. Add the sour cream, 1/2 cup of the broth, and 1/4 cups + 2 Tbsp. flour; cook, stirring
constantly for 1 minute. Gradually add rest of the broth; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Stir in 3/4 teaspoon salt and white pepper. Remove from heat, and set aside.
Spray a 4 quart baking dish with cooking spray and sprinkle one-half of turkey in the bottom. Combine reserved
vegetables and peas with the onion gravy; ladle one-half of vegetable/gravy mixture over turkey. Repeat layers,
and set aside.
To make the crust: Combine flour, cornmeal, baking powder, salt, and sugar in a large bowl; stir well. Combine
egg, milk, and applesauce; add to dry ingredients, stirring just until dry ingredients are moistened. Carefully
spoon and spread batter over turkey mixture, making sure that the batter doesn't blend too much with the pie
mixture. Bake, uncovered, at 425° F. for 35 to 40 minutes or until lightly browned and thoroughly heated.
Depending on your oven, you may need to cover the crust in the last 10 minutes, to avoid burning the edges.
Serves 1



http://tinyurl.com/yf9rm2g- Turkey Pot Pie


Tip: Frozen vegetables are better than canned vegetables because they are quick frozen just minutes after they come out of the fields. It's easy to open the packages and cook a portion instead of having to use all of it at once. Frozen vegetables last up to four months without losing nutrients.



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