Thursday, November 24, 2016

Leftover Turkey Pot Pie

2 cups of chicken broth
2 cups of milk
1 cup of polenta
4 ounces sharp white cheddar cheese shredded, plus 4 ounces more for topping
1/4 teaspoon salt and pepper
2-4 tbsp butter

Turkey Mixture
2 cup leftover turkey, shredded
1 cup leftover gravy (or 1/2 cup extra enchilada sauce)
1 1/2 cup red enchilada sauce
2 tbsp chili powder
2 tsp smoked paprika
1 tsp cumin
1 tsp salt and pepper
1/2 tsp cayenne pepper
1 red pepper, diced
1 1/2 cup cooked black beans (rinsed and drained if using canned)

Serve Alongside
diced avocado
4 ounces queso fresco 
fresh cilantro chopped
crushed tortilla chips

Make the polenta. Pour the chicken broth and milk into a mediumpot and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

Meanwhile, preheat the oven to 375 degrees F.

Combine the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, and cayenne in large bowl. Stir in the red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over he polenta, spreading it in an even layer. Top with cheese. Transfer to the oven and bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes and then serve with fresh cilantro, salsa and queso fresco. Enjoy!

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