Prep 20 mins
Cook 10 mins
I love leeks! This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
- 3⁄4 cup white cornmeal
- 3⁄4 cup flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 1 tablespoon butter, melted
- 2 tablespoons parsley (or combination) or 2 tablespoons chives, chopped (or combination)
- 4 leeks, trimmed and chopped
- 6 tablespoons butter
- 6 tablespoons flour
- 1 1⁄2 cups turkey broth or 1 1⁄2 cups chicken broth
- 1 1⁄2 cups milk
- fresh ground pepper
- 1⁄8 teaspoon fresh nutmeg, grated
- 4 cups cooked turkey, cut into chunks
- 1⁄4 cup heavy cream
- Topping: Toss the cornmeal, flour, baking powder, sugar, and salt together.
- Beat the egg and add the milk and melted butter.
- Mix the dry and wet ingredients together, and stir in the herbs.
- Butter an 8 or 9-inch pie plate(it should be the circumference of the casserole you will use for the turkey base) and spread the corn bread batter evenly into the pan.
- Bake in a preheated 400F oven for 20 minutes.
- In the meantime, cut the leeks into 1/2-inch pieces and cook in water to cover until just tender.
- Prepare the sauce: Melt the butter in a heavy saucepan, add the flour, and cook slowly for about 2 minutes over low heat, stirring.
- Off heat, whisk in the broth and milk, return to the heat, and cook, stirring constantly, until thick and smooth. Season with salt and pepper to taste and nutmeg.
- Fold in the turkey meat , the leeks with a little of their cooking juices, and the cream. Heat through.
- Place the turkey filling in an ovenproof casserole about 8 inches in diameter.
- When the cornbread is done, carefully remove it from the pan and place on top of the turkey filling.
- Return the casserole to the oven and bake 5-10 minutes until bubbling.