Friday, November 29, 2013

Turkey Pot Pie with Cornbread Topping

Yum
 Here's one easy turkey recipe that totally transforms those Thanksgiving leftovers into a new meal.  I was able to use the dark meat of the turkey here (not my family's favorite part of the turkey) and even the stock I made.  The cornbread topping is one of my favorite parts because it's goes perfectly on top and is so easy to make.  I made individual pot pies, but you can make a large casserole style pot pie as well if you're feeding a crowd. 

 Ingredients:
3-4 cups shredded or diced leftover turkey
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 cup sliced green onion whites and green
1-2 cloves garlic grated
red chili flakes to taste
1/2 tsp dried thyme
salt and black pepper to taste
2-3 Tbs flour
2 Tbs canola oil
2 Tbs butter
1/2 cup leftover gravy (optional)
1-2 cups stock (chicken or turkey stock)
1 cup milk
1 cup frozen peas
1 box Jiffy Cornbread mix
1 egg
1/3 cup oil
1 egg
(** do not add water as package recommends)


Directions:
 Saute the chopped carrots, celery, onion and green onion in canola oil and a little salt until vegetables start to get tender.  Then add garlic, red chili flakes black pepper and thyme and saute for another minute.

Add butter and melt well, then add flour and stir well.  Add stock and milk to pan and stir until a gravy thickens Add some leftover gravy if you have it here.  Taste for salt and seasoning.  **note add 1 cup of stock first and add more as needed to form desired gravy consistency.

Add turkey and frozen peas.   Pour into oven safe dishes or large casserole dish.  Prepare cornbread mix with egg and oil.  I recommend sifting it for a lump free texture.

Top casserole(s) with cornbread mixture.  Bake in a 350 degree oven until cornbread is baked.  Tip: bake on a baking sheet for any drips.  Serve hot. Enjoy.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

11 comments:

  1. This looks absolutely delicious, and the cornbread topping is a great idea! Happy Thanksgiving!

    ReplyDelete
  2. What a yummy idea for Thanksgiving leftovers, Ramona!!! I mentioned turkey tetrazzini to my youngest and he wasn't thrilled about that idea...I think pot pie has become Plan B! I've had trouble keeping up with my favorite blogger friends these past weeks, but wanted to stop by and thank you for your friendship and support. I'm ever so grateful to know you!!! xo

    ReplyDelete
  3. What a wonderful way to use left over turkey! This sounds delicious :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete
  4. This is a really nice way to use leftover turkey. Love it!

    ReplyDelete
  5. If I didn't just inhale all of the leftovers as is, I would totally make them into pot pie! What a fabulous way to re-combine all the flavors of Thanksgiving into a pure comfort food classic! :D

    ReplyDelete
  6. Too bad I don't have enough turkey leftover to make this. I may have to buy a larger turkey for Christmas, if I can wait that long!

    ReplyDelete
  7. Hi Ramona,

    I hope you had a great holiday -- I know you and your family ate well.:)

    Your pot pie looks delicious! It's funny because I made a similar dish right before we left Europe -- great minds.:) Hope you're having a great weekend. xxx

    ReplyDelete
  8. I've used a cornbread topping on southwestern style dishes like a tamale pie, but never on a turkey or chicken pot pie. What a clever idea! A great meal Ramona! Hope you have had a wonderful holiday weekend!

    ReplyDelete
  9. I usually don't eat the dark meat of the turkey because it's dark (I sound like a princess eh?) but I would not mind it if it's used in a pot pie. Looks very delicious Ramona and I wish you a lovely week. =)

    ReplyDelete
  10. Ok that sounds so super easy, and full of flavor! Yum!!

    ReplyDelete

Please leave a comment, we love to hear from you....