Publisher Photo
Publisher Photo
A cornmeal crust with a hint of sage and a comforting turkey filling makes this savory potpie a satisfying supper. It's a delicious use for leftover turkey, especially around the holidays.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

Ingredients

  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1-1/2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon rubbed sage
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3 cups diced cooked turkey
  • SAGE PASTRY:
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3/4 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 2 to 3 tablespoons cold water

Directions

In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; cook and stir until heated through. Transfer to an ungreased 1-1/2-qt. baking dish; set aside.
In a bowl, combine the flour, cornmeal, sage and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a floured surface, roll pastry to fit top of baking dish; place over filling. Flute edges; cut slits in top. Bake at 425° for 18-20 minutes or until golden brown. Yield: 4-6 servings.
Originally published as Turkey Potpie in Taste of Home Annual Recipes Annual 2003, p87

Nutritional Facts

1 slice: 495 calories, 31g fat (18g saturated fat), 127mg cholesterol, 860mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 26g protein.

  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1-1/2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon rubbed sage
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3 cups diced cooked turkey
  • SAGE PASTRY:
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3/4 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 2 to 3 tablespoons cold water
  1. In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; cook and stir until heated through. Transfer to an ungreased 1-1/2-qt. baking dish; set aside.
  2. In a bowl, combine the flour, cornmeal, sage and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a floured surface, roll pastry to fit top of baking dish; place over filling. Flute edges; cut slits in top. Bake at 425° for 18-20 minutes or until golden brown. Yield: 4-6 servings.
Originally published as Turkey Potpie in Taste of Home Annual Recipes Annual 2003, p87

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