Turkey Pie With Cornbread Topping
A comforting turkey pie with a flavorful mushroom soup base and a crispy cornbread topping, perfect for cozy family dinners or holiday leftovers.
Ingredients
Instructions
- Combine cream of mushroom soup, 1 cup of milk, peas, carrots, pimientos, and cooked turkey in a saucepan; heat through.
- Pour the mixture into a 2-quart baking dish.
- In a separate bowl, combine sifted flour, cornmeal, baking powder, and salt; cut in the shortening until crumbly.
- Mix the egg and remaining milk; add to the flour mixture and mix well.
- Pour the cornbread batter over the turkey mixture in the baking dish.
- Bake at 425°F for 25 minutes or until the topping is golden brown.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or garlic to the turkey mixture. You can substitute the cooked turkey with shredded rotisserie chicken or even a vegetarian option like mushrooms and lentils for a meatless version. If you prefer a sweeter cornbread topping, add a tablespoon of sugar to the batter. Ensure to sift your flour and cornmeal for a lighter texture.
Serving Suggestions
Serve the turkey pie warm, garnished with fresh herbs like parsley or thyme for added freshness. It pairs well with a side salad or steamed vegetables for a complete meal. For a comforting twist, serve alongside creamy mashed potatoes or a side of Uncle Sonny'S Pasta Salad for a delightful variety.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F until warmed through, about 20-25 minutes. Alternatively, you can use a microwave, but the cornbread topping may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey Pie With Cornbread Topping contains roughly 621 calories, with 12g protein, 104g carbohydrates, and 19g fat. It is an excellent source of vitamin A (35% of the Daily Value), calcium (32% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1730mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this turkey pie ahead of time?
Yes, you can prepare the turkey mixture and cornbread topping separately, then assemble and bake when ready to serve. This allows the flavors to meld, and it can be stored in the refrigerator for up to 24 hours before baking.
What can I use if I don't have cream of mushroom soup?
You can make a homemade cream sauce using butter, flour, and milk, season with salt, pepper, and sautéed mushrooms for flavor. Alternatively, any cream soup can work, such as cream of chicken or cream of celery, depending on your preference.
Is this recipe suitable for freezing?
Yes, the turkey pie can be frozen before baking. Cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding a few extra minutes to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).