Finally - back in the kitchen doing what I love. I honestly thought it would be really hard getting back into the swing of things. However entering the kitchen again, on a semi-professional basis, was inspiring and gratifying.
I took a full week and a half off. Of course I was still cooking for my family, but I wasn’t putting in as much thought and care as I do when preparing a post. By the end of Christmas dinner I was burnt out! December was filled with cookie and candy creations, side dishes for the big night and menu planning for 10 Christmas dinner guests.
I was extremely excited when Sarah De Heer from Food Network, let me know they would be starting a series on comfort food on their blog FN Dish. After a very fun season of participating in Fall Fest, I was definitely up for the challenge.
My first contribution is this yummy potpie. The origins of the dish come from a classic New York Times recipe by Craig Claiborne. I was flipping through a vintage cookbook and found this Turkey Pie with Cornmeal Pastry. With a wonderful base, a couple of tweaks and additions this dish became an instant favorite.
I hope you enjoy this comfort food as much as I did preparing, photographing and writing about it. It’s great to be back in the saddle.
Southwest Turkey Potpie with Rosemary Cornmeal Crust
- 1/3 cup butter (plus extra for greasing pan)
- 1/2 cup chopped onion
- 2 garlic cloves, finely minced
- 1 cup frozen or canned corn
- 1 pasilla pepper, diced
- 2 cups butternut squash, cubed
- 1 1/2 cups turkey or chicken broth
- 1 cup light cream
- 3 cups diced cooked turkey
- 1 teaspoon kosher salt
- freshly ground pepper
- Pre-heat oven to 425 degrees fahrenheit.
- Melt butter in a large saucepan and cook the onion and garlic until golden.
- Add peppers, corn and squash and saute for 3 more minutes. Whisk in flour and cook for 2 minutes. Add broth and cream. Whisk until medium thick.
- Add turkey and seasoning. Turn into a 2 quart casserole dish.
Rosemary Cornmeal Crust
- 1 cup flour
- 1 cup cornmeal
- 1 teaspoon chopped fresh rosemary
- 2/3 cup chilled butter
- 6 tablespoons ice water
- In a mixing bowl combine flour, cornmeal, rosemary and salt to taste.
- Add butter and and cut in until the mixture resembles coarse crumbs. Add water and mix lightly to form a ball. Turn out onto a lightly floured surface. Roll to 1/8th inch thickness and one inch larger then the circumference of the casserole.
- Top the casserole with cornmeal crust. Trim, turn under, and flute the edges of the pastry. Cut two to four gashes in the top to allow steam to escape. Bake for twenty minutes until brown.