Happy Turkey Tuesday! Turkey Tamale Pot Pie Filling: Grapeseed oil 1 large sweet onion, chopped 1 large red bell pepper, chopped 4 fresh garlic cloves, minced 1 pound natural ground lean turkey breast 1 tablespoon chili powder 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1 (14.5-ounce) can organic no-salt-added diced tomatoes, undrained 1 (15-ounce) can organic red kidney beans, rinsed and drained Topping: 1 cup all-purpose flour (about 4 1/2 ounces) 3/4 cup yellow cornmeal 1 teaspoon truvia 1 teaspoon baking powder 1/2 teaspoon sea salt 1/4 teaspoon baking soda 1 cup low-fat organic buttermilk 1 large organic egg, lightly beaten Preparation 1.Preheat oven to 425°. 2.To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with oil. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with oil. 3.To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden. Serve with a chopped romaine salad, dressing and fresh grated parmesan. Bon Apetit!
Posted on: Tue, 11 Mar 2014 16:07:06 +0000
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