Turkey Pot Pie With Cornbread Crust; Cornbread; Herbed Turkey Breast - Crock-Pot 3730 Owner's Manual

TURKEY POT PIE WITH CORNBREAD CRUST

2 pounds boneless turkey breast, cut into
2 cups frozen peas and carrots, or frozen mixed vegetables
⁄ cup all-purpose flour, divided
2
3
⁄ teaspoon ground black pepper
1
2
2 carrots, sliced
2 potatoes, peeled and chopped
2 cloves garlic, minced
2 cups chicken broth

CORNBREAD

1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 cup milk
Combine 1 / cup flour, salt black pepper and cayenne pepper in a bowl. Toss turkey
3
cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes,
onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms.
Pour broth and sherry over all. Stir to blend. Cover and cook on LOW 7–9 hours
(HIGH: 4–5 hours).
Turn stoneware to HIGH while preparing cornbread. Preheat oven to 400° F. Blend
remaining 1 / cup flour with
3
stew in stoneware. Cook, stirring occasionally, 15 minutes or until stew is thickened.
For cornbread, combine cornmeal, flour, cornmeal, baking powder, salt and sugar in
mixing bowl. Blend in egg, milk and shortening. Pour over stew.
Lift removable stoneware from electrical base and place in preheated oven. Bake
15–20 minutes or until cornbread is golden brown. Allow to stand 15 minutes
before serving. Makes 8 servings.
NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute
mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat.
Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as
recipe directs. Turkey stew is also excellent served without the cornbread crust or a
cornbread muffin mix can be substituted for cornbread crust recipe.

HERBED TURKEY BREAST

⁄ cup garden vegetable-flavored whipped cream cheese
1
4
1 turkey breast, 4 to 5 pounds, fresh or thawed 2 tablespoons butter or margarine
1 tablespoon soy sauce
⁄ teaspoon basil, dried
1
2
⁄ teaspoon thyme, dried
1
2
⁄ teaspoon garlic powder
1
4
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 8–10 hours (HIGH 4–6 hours). Makes 10 to 12 servings.
⁄ " cubes
1
2
1 teaspoon salt
⁄
1
4
2 stalks celery, sliced
2 medium onions, chopped
1 can (4 ounces) sliced mushrooms, drained
⁄
1
4
1 cup yellow cornmeal
1 teaspoon salt
1 egg, lightly beaten
⁄
1
4
1 / cup cold water; stir until smooth, then blend into
3
1 tablespoon fresh parsley, minced
⁄
1
2
⁄
1
4
-10-
teaspoon cayenne pepper
cup sherry
cup vegetable shortening
teaspoon sage, rubbed
teaspoon ground black pepper