Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping Recipe

Name: Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped walnuts; 1 tablespoon EVOO; 5 tablespoons butter; 3 to 4 ribs celery, with leaves, chopped; 2 carrots, sliced; 1 onion, chopped; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh thyme; 2 round tablespoons flour; 4 cups chicken stock; 1 1/2 pounds chopped cooked turkey; 2 cups milk; 1 cup quick-cooking polenta; 1 1/2 cups shredded sharp Cheddar; 1/2 cup whole berry cranberry sauce (leftover) or dried sweetened cranberries, plumped in warm water and drained; 1 tablespoon honey; 1 tablespoon orange zest

Servings: persons

1/2 cup chopped walnuts
1 tablespoon EVOO
5 tablespoons butter
3 to 4 ribs celery, with leaves, chopped
2 carrots, sliced
1 onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh thyme
2 round tablespoons flour
4 cups chicken stock
1 1/2 pounds chopped cooked turkey
2 cups milk
1 cup quick-cooking polenta
1 1/2 cups shredded sharp Cheddar
1/2 cup whole berry cranberry sauce (leftover) or dried sweetened cranberries, plumped in warm water and drained
1 tablespoon honey
1 tablespoon orange zest

1
Heat the broiler with the rack in the upper third of the oven.
2
Toast the walnuts in a small pan over medium heat until fragrant.
3
Heat the EVOO, a turn of the pan, in a large skillet or Dutch oven with lid over medium-high heat.
4
Add 3 tablespoons butter to the pan and melt.
5
Then add the celery, carrots, bay leaf and onions.
6
Next, season with salt, pepper and thyme.
7
Partially cover the pan and sweat the vegetables for 7 to 8 minutes.
8
Remove the lid, sprinkle the vegetables with the flour and stir 1 minute.
9
Then whisk in 2 1/2 cups chicken stock and cook to thicken.
10
Add the turkey and heat through.
11
Reduce the heat to a simmer and remove the bay leaf.
12
Meanwhile, heat the remaining 1 1/2 cups chicken stock and the milk to a low boil.
13
Whisk in the polenta and thicken, 2 to 3 minutes.
14
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.
15
Spoon and spread the polenta over the top of the turkey filling and scatter the remaining Cheddar over top.
16
Broil to brown and set the top, 1 to 2 minutes.

1429

kcal

Calories

Fat

Carbs

147

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 17 ingredients. The key ingredients include: 1/2 cup chopped walnuts, 1 tablespoon EVOO, 5 tablespoons butter, 3 to 4 ribs celery, with leaves, chopped, and more.

Yes, Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping 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 Pot Pie with Cranberry-Orange Corn Muffin Topping

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