Turkey Pie With Corn Bread Topping Recipe
Ingredients
| Cream of mushroom soup | 1 Can (10 oz) | |
| Milk | 1 3⁄4 Cup (28 tbs) | |
| Cooked peas | 1 Cup (16 tbs) | |
| Pimento | 1 | |
| Diced cooked turkey | 1 1⁄2 Cup (24 tbs) | |
| Sifted flour | 3⁄4 Cup (12 tbs) | |
| Yellow cornmeal | 3⁄4 Cup (12 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Shortening | 1⁄4 Cup (4 tbs) | |
| Egg | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 2261 Calories from Fat 879
% Daily Value*
Total Fat 99 g151.7%
Saturated Fat 28 g140.1%
Trans Fat 6.7 g
Cholesterol 391.8 mg130.6%
Sodium 4824 mg201%
Total Carbohydrates 234 g77.9%
Dietary Fiber 20.5 g82.2%
Sugars 36.9 g
Protein 113 g227%
Vitamin A 75.3% Vitamin C 131.3%
Calcium 130.6% Iron 95.8%
*Based on a 2000 Calorie diet
Directions
Pour into shallow 2-quart baking dish.
Combine flour, cornmeal, baking pow- der and salt; cut in shortening.
Mix egg and remaining milk; add to flour mixture.
Mix well; pour over turkey mixture.
Bake at 425 degrees for 25 minutes or until topping is golden brown.
Chef
