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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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TURKEY POT PIE WITH
CORNMEAL CRUST
| INGREDIENTS: |
Filling:
- 1 large sweet potato, diced
- 1 baking potato, diced
- 2 onions, thinly sliced
- 1 Tbsp. vegetable oil
- 1/4 cup orange juice
- 1/4 cup all purpose flour (plus 2
Tbsp.)
- 4 cups broth, turkey or chicken
- 3/4 tsp. salt
- 3/4 tsp. white pepper, ground
- 1 cup peas, frozen
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Crust:
- 1 1/4 cups all purpose flour
- 1 1/4 cups cornmeal
- 1 Tbsp. kosher baking powder
- 1 tsp. salt
- 1 Tbsp. sugar
2 eggs, lightly beaten
1 cup water/juice (plus 1 Tbsp.)
1/4 ounce apple sauce, unsweetened
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| DIRECTIONS: |
Filling:
- Combine first two ingredients in a
steamer. Cover, reduce heat, and steam until vegetables are
almost tender. Set aside.
- Sauté onion in oil in a 3
qt. non-stick sauté pan over medium heat, stirring constantly,
until tender. Reduce heat to low.
- Add the orange juice, 1/2 cup of
the broth, and 1/4 c. 2 Tbsp. flour; cook, stirring constantly
for 1 minute. Gradually add rest of the broth; cook over medium
heat, stirring constantly, until mixture is thickened and
bubbly. Stir in 3/4 teaspoon salt and white pepper. Remove from
heat, and set aside.
- Spray a 4 quart baking dish with
cooking spray and sprinkle one-half of turkey in the bottom.
Combine reserved vegetables and peas with the onion gravy; ladle
one-half of vegetable/gravy mixture over turkey. Repeat layers,
and set aside.
To make the
crust:
- Combine flour, cornmeal, baking
powder, salt, and sugar in a large bowl; stir well.
- Combine egg, water/juice, and
applesauce; add to dry ingredients, stirring just until dry
ingredients are moistened.
- Carefully spoon and spread batter
over turkey mixture, making sure that the batter doesn't blend
too much with the pie mixture.
- Bake, uncovered, at 425° F. for
35 to 40 minutes or until lightly browned and thoroughly heated.
Depending on your oven, you may need to cover the crust in the
last 10 minutes, to avoid burning the edges.
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SERVING: 12
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KOSHER DELIGHT MAGAZINE
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