Turkey and Leek Deep-Dish Cornbread Pie Recipe

Name: Turkey and Leek Deep-Dish Cornbread Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup white cornmeal; ¾ cup flour; 2 teaspoons baking powder; 1 tablespoon sugar; ½ teaspoon salt; 1 egg; ½ cup milk; 1 tablespoon butter, melted; 2 tablespoons parsley (or combination) or 2 tablespoons chives, chopped (or combination); 4 leeks, trimmed and chopped; 6 tablespoons butter; 6 tablespoons flour; 1 ½ cups turkey broth or 1 ½ cups chicken broth; 1 ½ cups milk; salt; fresh ground pepper; ⅛ teaspoon fresh nutmeg, grated; 4 cups cooked turkey, cut into chunks; ¼ cup heavy cream

Servings: persons

¾ cup white cornmeal
¾ cup flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 egg
½ cup milk
1 tablespoon butter, melted
2 tablespoons parsley (or combination) or 2 tablespoons chives, chopped (or combination)
4 leeks, trimmed and chopped
6 tablespoons butter
6 tablespoons flour
1 ½ cups turkey broth or 1 ½ cups chicken broth
1 ½ cups milk
salt
fresh ground pepper
⅛ teaspoon fresh nutmeg, grated
4 cups cooked turkey, cut into chunks
¼ cup heavy cream

1
Topping: Toss the cornmeal, flour, baking powder, sugar, and salt together.
2
Beat the egg and add the milk and melted butter.
3
Mix the dry and wet ingredients together, and stir in the herbs.
4
Butter an 8 or 9-inch pie plate(it should be the circumference of the casserole you will use for the turkey base) and spread the corn bread batter evenly into the pan.
5
Bake in a preheated 400F oven for 20 minutes.
6
In the meantime, cut the leeks into 1/2-inch pieces and cook in water to cover until just tender.
7
Prepare the sauce: Melt the butter in a heavy saucepan, add the flour, and cook slowly for about 2 minutes over low heat, stirring.
8
Off heat, whisk in the broth and milk, return to the heat, and cook, stirring constantly, until thick and smooth.
9
Season with salt and pepper to taste and nutmeg.
10
Fold in the turkey meat , the leeks with a little of their cooking juices, and the cream.
11
Heat through.
12
Place the turkey filling in an ovenproof casserole about 8 inches in diameter.
13
When the cornbread is done, carefully remove it from the pan and place on top of the turkey filling.
14
Return the casserole to the oven and bake 5-10 minutes until bubbling.

1162

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ¾ cup white cornmeal, ¾ cup flour, 2 teaspoons baking powder, 1 tablespoon sugar, and more.

Yes, Turkey and Leek Deep-Dish Cornbread Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkey and Leek Deep-Dish Cornbread Pie

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