Turkey Pot Pie With Cornbread Crust for the Crock Pot |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This is ONLY for crock pots with removable stoneware linings. Ingredients:
2 lbs boneless turkey breast, cut into 1/2 inch cubes |
2/3 cup flour, divided |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
2 carrots, sliced |
2 stalks celery, sliced |
2 potatoes, peeled and chopped |
2 onions, chopped |
2 cups frozen peas and carrots or 2 cups mixed vegetables |
2 garlic cloves, minced |
1 (4 ounce) can mushrooms, drained |
2 cups chicken broth |
1/4 cup sherry wine |
1 cup flour |
1 cup yellow cornmeal |
1 tablespoon baking powder |
1 teaspoon salt |
1/4 cup vegetable oil |
2 tablespoons sugar |
1 egg, beaten |
1 cup milk |
Directions:
1. combine 1/4 cup flour, salt, pepper, cayenne pepper in a bowl.
2. Toss turkey with the flour/spice mixture and place in crock pot.
3. Add carrots, potatoes, onions, peas and carrots, garlic and mushrooms.
4. Pour broth and sherry over all and stir to blend, Cover and cook on high 4-5 hours or on low 7-9.
5. Turn crock pot to high while preparing the cornbread.
6. Preheat oven to 400.
7. Blend remaining 1/3 cup flour with 1/3 cup cold water and stir until smooth, then blend into the stew in the pot.
8. Cook, stirring occasionally, 15 minutes or until thickened.
9. Cornbread:.
10. Combine flour, cornmeal, baking powder, salt and sugar in mixing bowl.
11. Blend in egg, milk and oil.
12. Pour over the thickened stew.
13. Take removable stoneware out of the crock pot and place in heated oven.
14. Bake for 15-20 minutes or until the cornbread is brown.
15. Allow to stand 15 minutes before serving.
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