Leftovers from a turkey dinner are inevitable, and pot pie is a delicious way to serve them. Apples add sweetness to this not-so-traditional version and complement the easy topping.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2012
- 3 tablespoons butter
- 1 onion chopped
- 2 ribs celery chopped
- 2 apples (such as Idared), cored and chopped
- 1/4 cup all-purpose flour
- 3 cups sodium-reduced chicken broth
- 3 cups turkey broth
- 1/2 cup milk
- 3 cups chopped or shredded cooked turkey
- 3 turkey sausages (8 oz/225 g total), cooked and sliced
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup shredded old Cheddar cheese
- 2 green onions thinly sliced
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 cup milk
- 1 egg
- 3 tablespoons butter melted and cooled
- 1/4 teaspoon salt
- 1 pinch pepper
MethodIn Dutch oven, melt butter over medium heat; cook onion and celery, stirring occasionally, until celery begins to soften, 6 to 8 minutes.
Add apples; cook until tender, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in broth and milk; cook, stirring, for 5 minutes.
Stir in turkey, sausages, parsley and pepper; cook, stirring often, until sauce is thick enough to coat back of spoon, 10 to 12 minutes. Pour into 12-cup (3 L) casserole dish.
Cheese-Cornbread Topping: In bowl, whisk together flour, cornmeal, cheese, green onions, sugar and baking powder. Whisk together milk, egg, butter, salt and pepper; stir into cornmeal mixture. Spoon over casserole and spread evenly.
Bake in 375ºF (190ºC) oven until lightly golden, 32 to 35 minutes.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 741 mg
- Sugars 9 g
- Protein 32 g
- Calories 472.0
- Total fat 20 g
- Potassium 466 mg
- Cholesterol 125 mg
- Saturated fat 11 g
- Total carbohydrate 40 g
- Iron 20.0
- Folate 37.0
- Calcium 21.0
- Vitamin A 17.0
- Vitamin C 7.0