It may be a little late for Thanksgiving Leftover posts, but this one looked too tasty to pass up. I’d never thought to pair a pot pie with a cornbread crust, how inspired! And you don’t have to wait for leftovers… this is a great thing to do with a whole chicken when they are on sale (or even just with the dark meat). So thanks to Can You Stay for Dinner for this delightful recipe!
Tender chunks of leftover turkey, sweet softened carrots, celery, onion, and green beans, swimming in a rich, creamy gravy, and nestled under a blanket of sweet, gritty cornbread. The crumbly topping serving as the perfect sponge for the flavorful sauce.
Here’s the beautiful part: the luscious sauce that lays like cashmere over the turkey and vegetables? It’s healthy, light, and wholesome. It’s made with a roux of olive oil and flour and then a streaming in of chicken or turkey stock, yielding a thick, glossy gravy. It makes a decadent, comforting dish a bit lighter than those that call for cream and butter.
And I probably don’t need to tell you, but it pairs beautifully with cranberry sauce.
Go read the whole thing, and get the recipe: Turkey Pot Pie with Cornbread Crust
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