Subject: Southern Cornbread Turkey Pot Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 27 2002 - 22:03:42 EST
This tasty and unique recipe for leftover turkey is a Dixie-style pot
pie with a twist--cornbread twists--teamed with the homemade cooking
convenience of Campbell's(R) Cream of Chicken Soup.
Southern Cornbread Turkey Pot Pie
from Campbell's Kitchen
Prep/Cook Time: 25 min.
1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream
of Chicken Soup
1/8 tsp. pepper
2 cups cubed cooked turkey
1 can (about 8 oz.) whole kernel corn, drained
1 can (11 1/2 oz.) refrigerated cornbread twists
Directions:
PREHEAT oven to 425 degrees F.
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.
Kitchen Clip:
Cornbread is a favorite throughout America, though you will find
different versions of it in different parts of the country. In the
North, where the corn muffin holds the distinction as the official state
muffin of Massachusetts, it tends to be sweeter and more like cake. In
the South it tends to have a fuller texture. In the Southwest you'll
often find cornbread flavored with chopped chilies and onions.
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