This is what Margaret Engel brought to the party:Â
“This recipe was adapted from The 150 Best Slow Cooker Recipes by Judith Finlayson. I didn’t like her cornbread crust, so I used Jiffy instead. Nobody makes cornbread like Jiffy!
Southwestern Turkey Pot Pie with Cornbread Crust
- 1 Tbsp vegetable oil
- 2 lbsskinless turkey breast, cut into cubes
- 1large portobello mushroom, sliced
- 2medium onions, finely chopped
- 4large carrots, peeled and chopped
- 4stalks celery, diced
- 2jalapeno peppers, finely chopped
- 2 tspcumin
- 1 tspsalt
- 1 tspcracked black peppercorns
- 2 Tbspflour
- 1 cancondensed chicken broth (10 oz.), undiluted
- 1 boxJiffy corn muffin mix (8.5 oz.)
- 1/3 cupmilk
- 2green onions, finely chopped
1. In a skillet, heat oil over medium-high heat. Add turkey pieces, in batches, and brown. Using a slotted spoon, transfer to slow cooker stoneware. You’ll need one of the larger slow cookers (5 quart).
2. Add mushrooms to skillet and saute until they begin to lose their liquid. Transfer to stoneware. Reduce heat to medium-low and add onions, carrots and celery to pan. Stir, cover and cook about 10 minutes until soft. Increase heat to medium. Add jalapeno, cumin, salt and pepper and cook, stirring, for one minute. Add broth and cook, stirring, until thickened.
3. Pour mixture over turkey and mushrooms and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.
4. To make crust, follow directions on Jiffy box, blending in chopped green onion before spooning over turkey mixture in cooker. You can sprinkle some shredded cheddar cheese on top if you’d like. Cover and cook on High for 45 minutes.
If you like spicier dishes, just add another jalapeno and a dash of cayenne. If anyone is on a gluten-free diet, I’ve modified this recipe successfully and would be happy to share the GF version.”
Thanks for sharing, Margaret!