Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping

Name: Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps butter; 2 carrots, sliced; 3 ribs celery, with leaves, chopped; 946 milliliters chicken stock; 118 milliliters whole berry cranberry sauce (leftover) or dried sweetened cranberries, plumped in warm water and drained; 1 Tbsp EVOO; 2 round tablespoons flour; 2 Tbsps chopped fresh thyme; 1 Tbsp honey; 4 servings Kosher salt and freshly ground black pepper; 473 milliliters milk; 1 onion, chopped; 1 Tbsp orange zest; 237 milliliters quick-cooking polenta; 355 milliliters shredded sharp Cheddar; 680 grams chopped cooked turkey; 118 milliliters chopped walnuts

You can never have too many main course recipes, so give Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping a try. This recipe serves 4. One serving contains 885 calories, 53g of protein, and 57g of fat. Head to the store and pick up sharp cheddar, milk, honey, and a few other things to make it today. To use up the quick cooking oats you could follow this main course with the Baked Apples with Pecan Oatmeal Stuffing as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Heat the broiler with the rack in the upper third of the oven.

Equipment you will use

Oven

Toast the walnuts in a small pan over medium heat until fragrant.

Ingredients you will need

Walnuts

Toast

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Frying Pan

Heat the EVOO, a turn of the pan, in a large skillet or Dutch oven with lid over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

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.

Ingredients you will need

Vegetable

Bay Leaves

Carrot

Butter

Celery

Onion

Pepper

Thyme

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock

Vegetable

All Purpose Flour

Equipment you will use

Whisk

Add the turkey and heat through. Reduce the heat to a simmer and remove the bay leaf.

Ingredients you will need

Bay Leaves

Whole Turkey

Meanwhile, heat the remaining 1 1/2 cups chicken stock and the milk to a low boil.

Ingredients you will need

Chicken Stock

Milk

Whisk in the polenta and thicken, 2 to 3 minutes.

Ingredients you will need

Polenta

Equipment you will use

Whisk

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.

Ingredients you will need

Spread