Sage Turkey Potpie

Name: Sage Turkey Potpie
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; 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

18 ingredients

2 steps

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
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

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.