Carla’s Turkey Pot Pie over Corn Waffles
Turkey Pot Pie Filling:
3 tablespoons Carlini Canola Oil
4 medium yellow onions, diced
1 pound carrots, cut in half lengthwise, then into 1/2-inch thick half-moons
6 celery ribs, cut in half lengthwise, then into 1/2-inch thick slices at an angle
2 teaspoons Stonemill Essentials Parsley Flakes
Stonemill Essentials Sea Salt
Stonemill Essentials Ground Black Pepper
2 quarts Chef’s Cupboard Reduced Sodium Chicken Broth
3 pounds Butterball Turkey (1 1/2 pounds breast and 1 1/2 pounds drums)
4 tablespoons (1/2 stick) Countryside Creamery Unsalted Butter
3/4 cup Baker’s Corner All-Purpose Flour
1/4 cup Countryside Creamery Heavy Whipping Cream
1 10-ounce package Season’s Choice Frozen Sweet Peas (2 cups)
2 cups Baker’s Corner All-Purpose Flour
1/3 cup Baker’s Corner Granulated Sugar
1 1/2 tablespoons Baker’s Corner Baking Powder
1 teaspoon Stonemill Essentials Table Salt
1 1/2 cups Friendly Farms Whole Milk
4 Goldhen Large Eggs, separated, at room temperature
1 cup Season’s Choice Frozen Sweet Corn
1/2 cup (1 stick) Countryside Creamery Unsalted Butter, melted
In an extra-large Dutch oven or a stockpot, heat the oil over medium heat. Add the onions, carrots, celery and parsley. Season with salt and pepper, then cook, stirring occasionally, until just tender, about 15 minutes. Add the chicken stock and bring to a boil.
Add all the turkey pieces, return to a boil, then lower heat to maintain a bare simmer. Cover and cook until the turkey is just cooked through, about 30 minutes. Pull pieces out and transfer to a large platter as they’re finished.
Strain the stock through a sieve, reserving the vegetables and stock separately. Keep the broth hot.
When the turkey is cool enough to handle, remove and discard the skin and bones and pull the meat into bite-size pieces.
In a very large saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. Then, whisk in the hot stock and bring to a boil, stirring occasionally. Continue cooking until the sauce has the consistency of heavy cream, then stir in the heavy cream. Bring to a boil again, then stir in the turkey pieces and vegetables until well coated. When the filling is hot, stir in the peas. Season to taste with salt and pepper. Serve filling over corn waffle.
Heat a waffle iron to medium.
Into a large bowl, sift the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk and egg yolks. Stir in the sweet corn, then pour the liquid mixture into the flour mixture.
Stir with a spatula until just combined, then stir in the melted butter. The batter will be a little lumpy.
In a clean large bowl, beat the egg whites until soft peaks form. Gently fold half of the whites into the batter, then fold in the remaining whites until just incorporated.
Lightly grease your waffle iron if needed. Ladle a spoonful of batter into your waffle iron, close the iron, and cook the waffle until golden brown, crisp, and cooked through. Different-size irons take different amounts of batter and cook differently; check your manufacturer’s instructions for details.
Eat right away with Turkey Pot Pie Filling on top.
Cornbread & Oyster Dressing
6 cups prepared cornbread, cut into 1-inch cubes
1 3/4 cups Oyster Mushrooms or Hen of the Woods
3 tablespoons vegan butter
2 tablespoons olive oil
½ cup thinly sliced scallions
1½ cups celery ribs, small diced
1½ cups yellow onion, small diced
¼ cup fresh parsley, chopped
2 teaspoons fresh sage, chopped
1½ cups vegetable (for Vegan) broth
½ cup soya cream
1/2 Tbsp flax seed meal + 1 1/2 Tbsp water (Egg Substitute)
1 teaspoon salt
1 teaspoon freshly cracked black pepper
Preheat oven to 350 degrees F. Place cubes of cornbread in a large mixing bowl. Roughly chop the oyster mushrooms and set them aside.
Heat a large sauté pan to medium low heat. Add the butter and olive oil to the pan, and then toss in the onions, scallions, and celery. Season with salt and pepper. Sauté until soft, about 5 minutes. Add in the oyster mushrooms, sage and parsley. Stir to combine. Add this mixture to the cornbread.
In a medium size bowl combine the vegetable stock, reserved oyster liquid, soya cream, flax egg substitute and seasonings. Pour into bowl with cornbread. Stir to thoroughly combine. Taste and adjust salt and pepper, if necessary.
Butter a 9×9” casserole and transfer cornbread mixture. Bake uncovered for 45 minutes or until cooked through and golden brown.
Recipe courtesy of Carla Hall. Ingredients available at ALDI.