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BBQ Skillet Pie with Corn Muffin Topper

Serves 6

Originally aired

INGREDIENTS
  • 2 tablespoons EVOO - Extra Virgin Olive Oil or vegetable oil
  • 2 carrots, thinly sliced
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 1/2 pounds chopped cooked turkey or pulled poached chicken or rotisserie chicken
  • 1 1/2 cups chicken stock
  • For the bbq sauce
  • 1 cup ketchup
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons dark brown sugar
  • 2 tablespoons dark amber maple syrup
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon smoked sweet paprika, 1/3 palmful
  • Coarse black pepper
  • 2 boxes Jiffy corn muffin mix, prepared to package directions
  • 1/4 cup chopped chives or scallions
PREPARATION

In a large skillet that can transfer to oven or a Dutch oven, heat oil, a couple pf turns of the pan, add root vegetables and saut to tender, 7-8 minutes, add cooked poultry meat and cover with stock, gently heat through and reduce heat to simmer to keep warm.

Meanwhile, place BBQ sauce ingredients in small pot, bring to bubble then reduce heat and cook sauce over low flame 30 minutes to thicken.

Preheat oven to 400F.

Stir barbecue sauce into meat and vegetables and combine. Top BBQ turkey or chicken with prepared corn muffin mix with chives or scallions added. Spread mix in even layer then place in oven and bake to golden brown and topping firm enough to cut through.

Option: mix 1 cup shredded sharp cheddar cheese or pepper Jack cheese into corn muffin topper.

Option: mix 1 cup shredded sharp cheddar cheese or pepper Jack cheese into corn muffin topper.

COMMENTS