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.
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 taste1/2 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.
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