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Turkey Pie with Corn Bread Topping

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Ingredients
  Canned cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Cooked peas 1 Cup (16 tbs)
  Pimiento 1 , sliced
  Cubed turkey 1 1⁄2 Cup (24 tbs) (Left Over)
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Egg 1 , slightly beaten
  Milk 3⁄4 Cup (12 tbs)
Directions

In saucepan heat soup, milk, peas, pimiento, and turkey.
Put in shallow 2-quart baking dish.
Mix flour, cornmeal, baking powder, and salt.
Cut in shortening.
Mix egg and milk; add to dry ingredients; mix well.
Pour over turkey mixture.
Bake in preheated hot oven (425°F.) for about 25 minutes.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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4.12059
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2010 Calories from Fat 795

% Daily Value*

Total Fat 89 g137.3%

Saturated Fat 23.4 g116.8%

Trans Fat 6.7 g

Cholesterol 343.7 mg114.6%

Sodium 4482.1 mg186.8%

Total Carbohydrates 223 g74.3%

Dietary Fiber 20.5 g82.2%

Sugars 25.2 g

Protein 80 g160.6%

Vitamin A 70.7% Vitamin C 131.3%

Calcium 107.6% Iron 108.6%

*Based on a 2000 Calorie diet

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Turkey Pie With Corn Bread Topping Recipe