Turkey Pot Pie With Cheese-Cornbread Topping

Leftovers from a turkey dinner are inevitable, and pot pie is a delicious way to serve them. Apples add sweetness to this not-so-traditional version and complement the easy topping.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 Each

Ingredients

• 3  tablespoons butter
• 1  onion, chopped
• 2  celery ribs, chopped
• 2  sweet-tart apples, cored and chopped
• 1⁄4 cup all-purpose flour
• 3  cups  sodium-reduced chicken broth or 3  cups turkey broth
• 1⁄2 cup milk
• 3  cups  chopped turkey
• 3  turkey, sausages cooked and sliced
• 2  tablespoons  chopped fresh parsley
• 1⁄4 teaspoon pepper

• Cheese-Cornbread Topping

• 1  cup all-purpose flour
• 1  cup cornmeal
• 1  cup  shredded  old cheddar cheese
• 2  green onions, thinly sliced
• 1  tablespoon granulated sugar
• 2  teaspoons baking powder
• 1  cup milk
• 1  egg
• 3  tablespoons butter, melted and cooled
• 1⁄4 teaspoon salt
• 1  pinch pepper

Directions

1. In Dutch oven, melt butter over medium heat; cook onion and celery, stirring occasionally, until celery begins to soften, 6 to 8 minutes.
2. Add apples; cook until tender, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in broth and milk; cook, stirring, for 5 minutes.
3. Stir in turkey, sausages, parsley and pepper; cook, stirring often, until sauce is thick enough to coat back of spoon, 10 to 12 minutes. Pour into 12-cup (3 L) casserole dish.
4. Cheese-Cornbread Topping: In bowl, whisk together flour, cornmeal, cheese, green onions, sugar and baking powder. Whisk together milk, egg, butter, salt and pepper; stir into cornmeal mixture. Spoon over casserole and spread evenly.
5. Bake in 375ºF (190ºC) oven until lightly golden, 32 to 35 minutes.