Photo: Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping Recipe
Thankful for leftovers. Make this meal with cooked leftover turkey the day after Thanksgiving, or substitute browned ground turkey the rest of the year.
Ingredients
- 1/2 cup chopped walnuts
- 1 tablespoon EVOO
- 5 tablespoons butter
- 3 to 4 ribs celery, with leaves, chopped
- 2 carrots, sliced
- 1 onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh thyme
- 2 round tablespoons flour
- 4 cups chicken stock
- 1 1/2 pounds chopped cooked turkey
- 2 cups milk
- 1 cup quick-cooking polenta
- 1 1/2 cups shredded sharp Cheddar
- 1/2 cup whole berry cranberry sauce (leftover) or dried sweetened cranberries, plumped in warm water and drained
- 1 tablespoon honey
- 1 tablespoon orange zest
Directions
Heat the broiler with the rack in the upper third of the oven.
Toast the walnuts in a small pan over medium heat until fragrant.
Heat the EVOO, a turn of the pan, in a large skillet or Dutch oven with lid over medium-high heat. Add 3 tablespoons butter to the pan and melt. Then add the celery, carrots, bay leaf and onions. Next, season with salt, pepper and thyme. Partially cover the pan and sweat the vegetables for 7 to 8 minutes. Remove the lid, sprinkle the vegetables with the flour and stir 1 minute. Then whisk in 2 1/2 cups chicken stock and cook to thicken. Add the turkey and heat through. Reduce the heat to a simmer and remove the bay leaf.
Meanwhile, heat the remaining 1 1/2 cups chicken stock and the milk to a low boil. Whisk in the polenta and thicken, 2 to 3 minutes. Sprinkle the polenta with a little salt and stir in half of the Cheddar, the cranberry sauce, honey, orange zest, walnuts and the remaining 2 tablespoons butter. Spoon and spread the polenta over the top of the turkey filling and scatter the remaining Cheddar over top. Broil to brown and set the top, 1 to 2 minutes.
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By Mn Cooking
on November 28, 2012
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When I watched the episode where Rachel made this dish I knew that I wanted to make this recipe with our Thanksgiving left overs this year. I have never cooked with polenta or grits before, so this was the perfect opportunity. My family absolutely loved this meal. My family does not care for cranberries and nuts so I made the polenta savory and added a little honey and some chives, and some garlic powder with the cheese. I baked it at 350 for about 25 minutes, and then about 5 minutes on broil to lightly brown the cheese. This recipe was so easy and delicious I can't wait for Christmas left overs to make it again. As Guy says, "Winner Winner Turkey Dinner." Thanks Rachel it was a hit!
By jolene123
Kansas City
on November 11, 2012
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I think this a great recipe. Great flavor in the sauce. I did add diced potatoes to the vegetables then a handful or so of frozen peas at then end. I did not make the polenta topping.I put it in a casserole dish and took canned bisquits (the small ones cut into forths and cover the entire top, bake until top of bisquits are brown. Bottom of bisquits are soft, but my family loves this
By texasvialakecharles
Houston, TX
on November 28, 2011
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I loved it. Especially the polenta topping. I'm trying to think of what other things I can put the topping on. We ate it right away so the turkey/veg mixture did not get firm and I'm not sure if it should have. The next day it was firmer all the way through. I will make it again!
Read all 7 reviews