Turkey Pie With a Cornbread Crust |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Beatrice Ojakangas Ingredients:
2 tablespoons butter |
2 medium onions, thinly sliced |
1/3 cup all-purpose flour |
3 cups hot turkey broth or 3 cups chicken broth |
salt |
black pepper |
1/8 teaspoon hot pepper sauce (or to taste) |
4 cups cubed cooked turkey |
2 cups diced cooked carrots |
2 cups diced cooked potatoes |
1 cup baby lima beans (fresh or frozen) |
1 cup all-purpose flour |
1 cup stone-ground white cornmeal or 1 cup yellow cornmeal |
2 tablespoons sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1 egg, beaten |
1 cup milk |
3 tablespoons vegetable oil |
Directions:
1. To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
2. In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
3. Preheat oven to 425°; butter a 3-quart casserole.
4. In a big skillet, melt the butter; add in the onions and cook over low heat, stirring often, until softened but not browned, about 15 minutes.
5. Whisk in the flour, then the hot broth; heat to boiling and cook until thickened.
6. Taste and add salt, pepper, and hot pepper sauce.
7. Layer the turkey, carrots, potato, and lima beans in the casserole.
8. Pour the sauce over the ingredients, then spoon the crust batter evenly over the turkey and vegetables.
9. bake until the crust is golden on top and a pick inserted in the center comes out clean, 35-40 minutes; serve immediately.
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