Cornbread Turkey Pot Pies
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Ingredients
Scale
- 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
Instructions
- 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!
Notes