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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A cornmeal crust with a hint of sage and a comforting turkey filling makes this savory potpie a satisfying supper. It's a delicious use for leftover turkey, especially around the holidays. Ingredients:
1 small onion, chopped |
1 celery rib, chopped |
1/2 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 cups chicken broth |
1 cup milk |
1 teaspoon rubbed sage |
1 teaspoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground nutmeg |
3 cups diced cooked turkey |
sage pastry: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
3/4 teaspoon rubbed sage |
1/4 teaspoon salt |
1/3 cup cold butter, cubed |
2 to 3 tablespoons cold water |
Directions:
1. In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; cook and stir until heated through. Transfer to an ungreased 1-1/2-qt. baking dish; set aside.
2. In a bowl, combine the flour, cornmeal, sage and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a floured surface, roll pastry to fit top of baking dish; place over filling. Flute edges; cut slits in top. Bake at 425° for 18-20 minutes or until golden brown. Yield: 4-6 servings.
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