Cornbread Turkey Pot Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 572.1
- Total Fat: 24.4 g
- Cholesterol: 156.7 mg
- Sodium: 1,238.7 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 4.4 g
- Protein: 35.0 g
View full nutritional breakdown of Cornbread Turkey Pot Pie calories by ingredient
Introduction
Turkey leftover with cornbread...Hubby's favorite Turkey leftover with cornbread...Hubby's favoriteNumber of Servings: 4
Ingredients
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1 can cream of mushroom soup
1 cup non-fat milk
1 cup frozen mixed veggies -cooked-(could use peas or peas and carrots)
2 cups cubed cooked turkey
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3/4 cup White flour
3/4 cup cornmeal
2 t. baking powder
3/4 t. salt
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1 egg
3/4 c. non-fat milk
1/4 cup canola oil
Directions
MAKES FOUR SERVINGS
OVEN AT 425 DEG.
1. In saucepan over med-low heat, combine soup, 1 c. milk, veggies, and cut-up turkey. simmer until heated through.
2. In a bowl, mix dry ingredients-cornmeal, flour, baking powder, salt.
3. Combine egg, milk and oil and add to dry ingredients..
4. Put turkey mixture in 2qt dish (8x8 or 9x9). Spoon the cornbread mix on top.
5. Bake in preheated 425 deg. oven for 20-25 min.
Number of Servings: 4
Recipe submitted by SparkPeople user BECBEC202.
OVEN AT 425 DEG.
1. In saucepan over med-low heat, combine soup, 1 c. milk, veggies, and cut-up turkey. simmer until heated through.
2. In a bowl, mix dry ingredients-cornmeal, flour, baking powder, salt.
3. Combine egg, milk and oil and add to dry ingredients..
4. Put turkey mixture in 2qt dish (8x8 or 9x9). Spoon the cornbread mix on top.
5. Bake in preheated 425 deg. oven for 20-25 min.
Number of Servings: 4
Recipe submitted by SparkPeople user BECBEC202.
Member Ratings For This Recipe
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JWOURMS
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KATEGARDNER
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SHAMBLIN1