Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping
Getting reviews...
Level:Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
941
Total Fat
45 g
Saturated Fat
18 g
Carbohydrates
64 g
Dietary Fiber
6 g
Sugar
19 g
Protein
68 g
Cholesterol
240 mg
Sodium
1721 mg
Thankful for leftovers. Make this meal with cooked leftover turkey the day after Thanksgiving, or substitute browned ground turkey the rest of the year.
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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.