Subject: Campbell's Southern Cornbread Turkey Pot Pie
From: Unicorn (unicorn@indenial.com)
Date: Sat Dec 29 2001 - 01:08:13 EST
Food for Thought:
A house is no home unless it contains food and fire for the mind as well
as the body.
(Margaret Fuller)
Recipe of the Day:
This deliciously original recipe for leftover turkey takes its
inspiration from classic
Southern cuisine and its taste and cooking convenience from Campbell's
Cream of Chicken Soup.
Campbell's Southern Cornbread Turkey Pot Pie
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1702
Prep/Cook Time: 25 min.
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/8 tsp. pepper
2 cups cubed cooked turkey or chicken
1 can (about 8 oz.) whole kernel corn, drained
1 can (about 11 1/2 oz.) refrigerated cornbread twists
PREHEAT oven to 425F.
MIX soup, pepper, turkey and corn in saucepan and heat through. Pour
into 9" pie plate.
SEPARATE cornbread into 8 pieces along perforations. (Do not unroll
dough.) Top hot turkey
mixture. Bake 15 min. or until cornbread is done. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
Cooked turkey or chicken
1 can (11 1/2 oz.) refrigerated cornbread twists
1 can (about 8 oz.) whole kernel corn
Pepper
Kitchen Clip:
Cornbread is an American favorite, but it differs slightly across the
country. In the North,
for example, cornbread tends to be sweeter and more cake-like than in
the South where it has
a fuller dense texture. In the Southwest, you'll often find cornbread
flavored with chopped
chiles and onions.
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