Thanksgiving Leftovers: Cornbread Turkey Pot Pies
If you’re reading this post after your Thanksgiving day meal, I hope you’re feeling just as comfortable as you did yesterday and not overly or uncomfortably full. Because that feeling kind of sucks. Actually, it majorly sucks. Feeling overly full is one of my least favorite feelings. That and excessive sweating. I HATE sweating. How am I so damn sweaty all the time?
If you did keep yourself in check over the food holiday, hopefully you have lots of leftovers so you don’t have to cook much the next couple days after working so damn hard in the kitchen for one meal. But with holiday food leftovers, I can get sick of the same ole’ plate meal after meal. So I made a spin on leftovers to keep things feeling new and exciting at meal time. So here’s the thing with this meal – make it your own! Do you have leftover green bean casserole? Add that! Do you have leftover whipped sweet potatoes? Add that! Add whatever leftover you have and make it your own special turkey pot pie! I don’t think it can really fail. You may be able to prove me wrong, but all Thanksgiving food always taste delicious together so I think you’re safe!
And on this Thanksgiving day, it’s time to give thanks. And there’s no one I’d rather give thanks to than you. Because of YOU, I’m able to keep this blog up and running and I’m continually inspired to come up with new content. So THANK YOU!! Thank you for trying out one of my recipes, thank you for leaving a review, thank you for following me on social media, thank you for purchasing one of my cookbooks, thank you for letting me inspire your wardrobe, and thank you for letting me grow and change. You guys are absolutely amazing and you can this all possible. THANK YOU!! I hope you have a wonderful Thanksgiving and even better leftovers!!
Cornbread Turkey Pot Pies
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- 2 tablespoons of ghee
- 1 yellow onion, minced
- 2 stalks of celery, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 cup peas
- 1 cup sliced button mushrooms, diced (plus 6 for topping)
- 3 cups cooked, diced turkey
- 1 cup mashed potatoes
- 28 ounces bone broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- salt and pepper, to taste
For the cornbread crust:
- 2 cups Nuts.com Paleo Baking Flour
- 1 teaspoon baking soda
- pinch of salt
- 2 medium eggs
- 1/3 cup melted ghee
- 1/4 cup honey
- 3/4 cup unsweetened almond milk
- 1 jalapeño, minced
- fresh parsley, for garnish
- Preheat oven to 350 degrees F.
- Place a dutch oven over medium heat. Add ghee along with onion, celery, and carrots and sauté for about 5 minutes, until onion becomes fragrant and translucent. Then add garlic, peas, mushrooms, and turkey. Cook for another 5 minutes, until mushrooms have reduced in size.
- Add mashed potatoes, broth, rosemary, thyme, sage, and salt & pepper. Mix until potatoes break down. Cook for 15 minutes until slightly reduced. Use a ladle to fill 6 ramekins. Place ramekins on baking sheet.
- In a large bowl, whisk together baking flour, salt and baking soda. In a medium bowl, whisk together eggs, ghee, honey, and almond milk. Pour wet ingredients into dry mixture and use a spatula to combined completely. Then add the minced jalapeños and fold into the mixture. Use an ice cream scoop to scoop 1-2 scoops on top of each ramekin. Then press a mushroom slice into the middle. Place in the oven to bake for 35 minutes or until the middle of the cornbread stuffing is cooked through.
- Garnish with fresh parsley before serving!
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Oh, Hi! I’m Juli.
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