↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Filling
1 large sweet potato, diced
1 baking potato, diced
2 medium white onions, thinly sliced
1 tablespoon vegetable oil
1/4 cup sour cream, light
4 cups broth, turkey or chicken
1/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground white pepper
Cooking spray
1 cup frozen green peas
Crust
1-1/4 cups all-purpose flour
1-1/4 cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated white sugar
2 medium eggs, lightly beaten
1 cup plus 1 tablespoon milk
1/4 ounce applesauce, unsweetened
Preheat oven to 450. Combine first two filling ingredients in a steamer. Cover, reduce heat and steam until vegetables are almost tender. Set aside.
Saute onion in oil in a 3 quart nonstick saute 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 cup plus 2 tablespoons flour; cook, stirring constantly, for 1 minute. Gradually add remaining 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 1/2 of turkey in the bottom. Combine reserved vegetables and peas with the onion gravy; ladle 1/2 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 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 12
view more member recipes
TURKEY POT PIE WITH CORNMEAL CRUST
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Filling
1 large sweet potato, diced
1 baking potato, diced
2 medium white onions, thinly sliced
1 tablespoon vegetable oil
1/4 cup sour cream, light
4 cups broth, turkey or chicken
1/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground white pepper
Cooking spray
1 cup frozen green peas
Crust
1-1/4 cups all-purpose flour
1-1/4 cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated white sugar
2 medium eggs, lightly beaten
1 cup plus 1 tablespoon milk
1/4 ounce applesauce, unsweetened
Preheat oven to 450. Combine first two filling ingredients in a steamer. Cover, reduce heat and steam until vegetables are almost tender. Set aside.
Saute onion in oil in a 3 quart nonstick saute 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 cup plus 2 tablespoons flour; cook, stirring constantly, for 1 minute. Gradually add remaining 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 1/2 of turkey in the bottom. Combine reserved vegetables and peas with the onion gravy; ladle 1/2 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 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 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chili W/ Cornmeal Crust
by kathiecooks
No-Stick Cooking Spray 1/2 cup All-Vegetable Shortening, plus 2 tbsps., divided OR 1/2 stick All-Vegetable Shortening Sticks, plus 2 tbsps., divided 2 medium onions, chopped 1/2 green pepper,
by kathiecooks
No-Stick Cooking Spray 1/2 cup All-Vegetable Shortening, plus 2 tbsps., divided OR 1/2 stick All-Vegetable Shortening Sticks, plus 2 tbsps., divided 2 medium onions, chopped 1/2 green pepper,
Turkey Ham Quiche In A Hash Brown Crust
by charlene8819
3 cup frozen hash brown potatoes, defrosted and patted dry 1/2 cup chopped sweet onion, divided 2 Tbsp green pepper, chopped dash white pepper 1 egg, beaten non-stick cooking spray 1 1/2 cup tur
by charlene8819
3 cup frozen hash brown potatoes, defrosted and patted dry 1/2 cup chopped sweet onion, divided 2 Tbsp green pepper, chopped dash white pepper 1 egg, beaten non-stick cooking spray 1 1/2 cup tur
Cornmeal Muffins
by charlene8819
makes about 2 dozen 2 cups cornmeal 2 cup all purpose flour 2 Tbsp baking powder 1 tsp baking soda 5 Tbsp sugar 1 1/2 tsp salt 2 cup buttermilk 4 eggs, beaten 1/2 cup melted butter or marga
by charlene8819
makes about 2 dozen 2 cups cornmeal 2 cup all purpose flour 2 Tbsp baking powder 1 tsp baking soda 5 Tbsp sugar 1 1/2 tsp salt 2 cup buttermilk 4 eggs, beaten 1/2 cup melted butter or marga
* Cornmeal Mush*
by sgre52160
2 cups cornmeal 2 cups cold water 6 cups water (lukewarm) 2 tsp salt Dusting flour Oil for frying Mix cornmeal and cold water; set aside. Bring 6 cups of water to boil, then add salt. Add
by sgre52160
2 cups cornmeal 2 cups cold water 6 cups water (lukewarm) 2 tsp salt Dusting flour Oil for frying Mix cornmeal and cold water; set aside. Bring 6 cups of water to boil, then add salt. Add
view more member recipes
related CDKitchen recipes
Turkey Leftover Pot Pie
Chili Crusted Turkey Cutlets With Enchilada Sauce
Oven-Fried Turkey Wings
Classic Turkey Pot Pie
Turkey Pot Pie With Cornbread Topping
Pan-Fried Okra