-10-
TURKEY POT PIE WITH CORNBREAD CRUST
2 pounds boneless turkey breast, cut into
1
⁄
2
" cubes
2 cups frozen peas and carrots, or frozen mixed vegetables
2
⁄
3
cup all-purpose flour, divided
1 teaspoon salt
1
⁄
2
teaspoon ground black pepper
1
⁄
4
teaspoon cayenne pepper
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, peeled and chopped
2 medium onions, chopped
2 cloves garlic, minced
1 can (4 ounces) sliced mushrooms, drained
2 cups chicken broth
1
⁄
4
cup sherry
CORNBREAD
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, lightly beaten
1 cup milk
1
⁄
4
cup vegetable shortening
Combine
1
/
3
cup flour, salt black pepper and cayenne pepper in a bowl. Toss turkey
cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes,
onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms.
Pour broth and sherry over all. Stir to blend. Cover and cook on
LOW
7–9 hours
(
HIGH
: 4–5 hours).
Turn stoneware to
HIGH
while preparing cornbread. Preheat oven to 400° F. Blend
remaining
1
/
3
cup flour with
1
/
3
cup cold water; stir until smooth, then blend into
stew in stoneware. Cook, stirring occasionally, 15 minutes or until stew is thickened.
For cornbread, combine cornmeal, flour, cornmeal, baking powder, salt and sugar in
mixing bowl. Blend in egg, milk and shortening. Pour over stew.
Lift removable stoneware from electrical base and place in preheated oven. Bake
15–20 minutes or until cornbread is golden brown. Allow to stand 15 minutes
before serving. Makes 8 servings.
NOTE:
If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute
mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat.
Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as
recipe directs. Turkey stew is also excellent served without the cornbread crust or a
cornbread muffin mix can be substituted for cornbread crust recipe.
HERBED TURKEY BREAST
1
⁄
4
cup garden vegetable-flavored whipped cream cheese
1 turkey breast, 4 to 5 pounds, fresh or thawed 2 tablespoons butter or margarine
1 tablespoon soy sauce
1 tablespoon fresh parsley, minced
1
⁄
2
teaspoon basil, dried
1
⁄
2
teaspoon sage, rubbed
1
⁄
2
teaspoon thyme, dried
1
⁄
4
teaspoon ground black pepper
1
⁄
4
teaspoon garlic powder
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on
LOW
8–10 hours (
HIGH
4–6 hours). Makes 10 to 12 servings.
