Turkey Pie with Corn Topper

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The perfect recipe to use up all of your Thanksgiving leftovers - it’s delicious, nutritious and can be made using just one skillet!

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Ingredients

1 tablespoon EVOO – Extra Virgin Olive Oil
5 tablespoons butter, divided
3 to 4 ribs celery, chopped
2 carrots, chopped
1 onion, chopped
1 large bay leaf
2 tablespoons chopped fresh thyme
Salt and pepper
2 tablespoons flour
1 32-ounce container chicken or turkey stock, divided
1 to 1 1/2 pounds chopped cooked turkey
1 1/2 cups milk
1 cup quick-cooking polenta
1/2 cup dried sweetened cranberries or whole-berry cranberry sauce
1 tablespoon orange zest
1 1/2 cups shredded sharp cheddar cheese, divided

Aired on:

November 16, 2011

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Preparation

Preheat broiler.

In a large skillet with a tight-fitting lid, heat the EVOO and 3 tablespoons butter over medium-high heat. Add the celery, carrots, onion, bay leaf and thyme; season with salt and pepper. Partially cover the pan to sweat the vegetables, 7-8 minutes. Sprinkle the veggies with the flour and stir for 1 minute. Whisk in 2 1/2 cups chicken stock and cook until thickened. Add the turkey and heat through. Lower the heat to a simmer.

Meanwhile, simmer the remaining 1 1/2 cups stock with the milk. Whisk in the polenta to thicken, 2-3 minutes. Stir in the cranberries (or sauce) and orange zest, then the remaining 2 tablespoons butter and half of the cheddar.