Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Turkey Pot Pie With Cornbread Topping
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- #118942
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 can (10.5 ounce size) cream of mushroom soup, undiluted
1 cup milk
1 cup frozen peas, cooked
1 tablespoon chopped pimiento
2 cups cubed cooked turkey
salt and pepper to taste
3/4 cup sifted all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
1 egg, lightly beaten
3/4 cup milk
directions
In a saucepan over medium-low heat, heat soup, 1 cup milk, peas, pimiento, and turkey. Transfer to shallow 2-quart baking dish.
Mix together flour, cornmeal, baking powder, and 3/4 teaspoon salt; cut in shortening. Mix egg and 3/4 cup milk together; add to dry ingredients; mix well with a fork.
Pour over turkey mixture. Bake at 425 degrees F for 20 to 25 minutes.
added by
SneakilyKawaiiChicken
nutrition data
Nutritional data has not been calculated yet.
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