With Thanksgiving just around the corner, people will soon be trimming their turkeys, baking their pies, and concocting all sorts of delectable delights for family and friends. But let's face it, a 25 lb turkey provides a lot of meat, even for a large family. In the event of leftovers, what's the best way to take care of them? Perhaps turkey salad for sandwiches, or simply reheated straight from the refrigerator? Bland and mundane. Here's a recipe for a delicious turkey pot pie that will use up the leftover turkey and vegetables, while providing a new and interesting turn on the traditional Thanksgiving fowl. After all the hard work, you'll have a delicious and relatively healthy way to enjoy the leftover turkey from the big day. Note that you can also use vegetables like soybeans (incredibly healthy, soy beans pack a mere 298 calories per cup, while also providing 29g of protein, as well as being an excellent source of Fiber, Iron, Vitamin K, and Magnesium), green beans, and peas in lieu of or in addition to other vegetables. Bon appetit!
Mix the cornbread crust first, and let it refrigerate while the pie is being assembled. This will help save some time.
CORN BREAD CRUST
1 cup all purpose flour 1 cup stone ground white or yellow cornmeal 2 Tblsp sugar 1 Tblsp baking powder 1 - 2 teasp salt 1 egg 1 cup milk 2 Tblsp vegetable oil
Mix dry ingredients (flour, cornmeal, sugar, baking powder, salt) into a bowl and blend well. In a separate bowl mix the egg, milk and oil. Slowly add the wet ingredients to the dry ingredients, mixing only until blended. Cover the bowl with plastic wrap, and refrigerate for approximately 15 minutes.
Begin your preparation by chopping up the pre-cooked carrots and potatoes. Using pre-cooked vegetables ensures that they are soft and yummy in the final product and will avoid a crunchy texture
TURKEY POT PIE
2 Tblsp unsalted butter 2 small onions, diced 1/3 cup all purpose flour 3 cups hot turkey or chicken broth 4 cups cubed cooked turkey 2 cups diced cooked carrots 2 cups diced cooked potatoes 1 small bag frozen corn salt, pepper and spices to taste
Preheat oven to 425. Butter a 9x 12 baking dish or 3-quart casserole dish. In a frying pan, melt the butter, then add the diced onions. Cook over low heat until soft, about 15 minutes. When onions are soft and translucent, whisk in flour and stir for 1 minute, then slowly add hot broth. Raise the heat and cook until mixture boils, then thickens. Add salt, pepper and any favorite spice to taste.
In the baking dish, layer the turkey, cooked carrots, cooked potatoes, beans, and corn. Pour the sauce over the turkey and vegetables, then spoon the corn bread crust over the mixture. Bake until crust is golden and an inserted toothpick comes out clean, about 30-40 minutes.
This article was provided by Smart Guy articlewriter Justin R. Evans
