Monday, November 7, 2016

Turkey Pot Pie with Cornbread Topping


 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 from the turkey leftovers to make this leftover meal. 
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. 

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)

 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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