Turkey Casserole with Spicy Corn Bread Topping

It seems to me that those who don't like turkey leftovers are probably the fruitcake haters. For those of you who kept the leftovers in your freezer just waiting for the right recipe to show-up, my sister Sylvia designed this recipe for you. 

Leftover lovers unite! Sorry, what I mean to say is, lovers of leftovers unite!

 

Ingredients: 

• 3 Tbsp butter
• 2 large apples, peeled, cored and chopped
• 2 onions chopped
• 2 ribs of celery, chopped
• 2 carrots, peeled and chopped
• 1 red pepper, finely diced
• 1 cup frozen peas (use what you have for vegetables – green beans, corn)
• 1/4 cup all-purpose flour
• 3 cups sodium-reduced chicken broth or turkey broth
• 1/2 cup cream
• 4 cups  chopped cooked turkey
• 1 Tbsp Dijon mustard
• 1/4 tsp  freshly ground pepper
• Generous dash Worcestershire sauce

Cornbread Topping:

• 1 cup spelt  flour
• 1 cup cornmeal
• 1 cup shredded old Cheddar cheese
• 4 green onions, thinly sliced
• 1 Tbsp  granulated sugar
• 2 tsp baking powder
• ½ - 1 tsp crushed hot peppers in oil or chili pepper paste (to taste)
• 1 cup (250 ml) milk
• 1 egg
• ¼ cup canola or sunflower oil
• 1/4 tsp (1 ml) salt
• 1 pinch pepper

In a Dutch oven, or large frying pan, melt the butter over medium heat. Cook the onions, carrots and celery, stirring occasionally, until the vegetables begin to soften, 5-6 minutes. Add the peas and pepper and cook for about 5 more minutes. Add the flour and cook for another minute. Stir in 1 L of broth - cook while stirring for 5 minutes until thickened. Stir in the Dijon,  Worcestershire  and pepper; continue to cook on low heat, stirring occasionally until sauce is thick  - about 10 minutes. Stir in the diced apples, cooked turkey and cream and mix well. Pour into a 12-cup (3 L) casserole dish. You are now ready to make the topping.

In a bowl, stir together the flour, cornmeal, cheese, green onions, sugar and baking powder. In a smaller bowl, whisk together the milk, egg, oil, chili pepper, salt and pepper; stir into the dry cornmeal mixture until just mixed. Spoon the cornmeal dough over the casserole in 8 large spoonfuls to make a dumpling-like topping.

Bake in a 375ºF (190ºC) oven for 30-35 minutes until the casserole is lightly golden and bubbling. Serve with a green salad, and cranberry sauce or chili sauce. (I told you we like condiments in our family).