Updated April 3, 2017
This is a delicious turkey pie made with a unique cornbread topping. This is a great way to use up those turkey leftovers, or cook a small turkey so you can make this!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Cornbread Topping Ingredients:
Toss the cornmeal, flour, baking powder, sugar, and salt together. Beat the egg and add the milk and melted butter. Mix the dry and wet ingredients together, and stir in the herbs. Butter an 8 or 9-inch pie plate(it should be the circumference of the casserole you will use for the turkey base) and spread the corn bread batter evenly into the pan. Bake in a preheated 400F oven for 20 minutes.
In the meantime, cut the leeks into 1/2-inch pieces and cook in water to cover until just tender. Prepare the sauce: Melt the butter in a heavy saucepan, add the flour, and cook slowly for about 2 minutes over low heat, stirring. Off heat, whisk in the broth and milk, return to the heat, and cook, stirring constantly, until thick and smooth. Season with salt and pepper to taste and nutmeg. Fold in the turkey meat, the leeks with a little of their cooking juices, and the cream. Heat through.
Place the turkey filling in an ovenproof casserole about 8 inches in diameter. When the cornbread is done, carefully remove it from the pan and place on top of the turkey filling. Return the casserole to the oven and bake 5-10 minutes until bubbling.
Recipe adapted from "The LL Bean Book of New New England Cookery"
Serves 6Calories per serving: 536
Fat per serving: 23.3g
Chicken and Turkey Recipes Index