The sweet nutty favour of the cornbread dumplings sit atop a hearty pie filling of bacon and turkey.
Ingredients
- 1 tablespoon extra virgin olive oil
- 600g turkey breast, cut into 3cm pieces
- 4 shortcut bacon rashers, chopped
- 1 brown onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, peeled, finely chopped
- 1 1/2 tablespoons plain flour
- 310ml (1 1⁄4 cups) Massel salt reduced chicken style liquid stock
- 1 tablespoon reduced-fat sour cream
Cornbread topping
- 50g (1/3 cup) self-raising flour
- 50g (1/4 cup) instant polenta
- 20g butter, chilled, chopped
- 2 tablespoons parmesan, finely grated
- 2 tablespoons continental parsley, chopped
- 2 tablespoons water
- 2 tablespoons reduced-fat sour cream
- 300g can corn kernels, drained
Method
- Step 1Preheat oven to 180C/160C fan forced. Heat oil in non-stick frying pan over medium-high heat. Season turkey. Cook in 2 batches, turning, for 2 minutes or until golden. Place in bowl.
- Step 2Reduce heat to medium-low. Add bacon, onion, celery and carrot to pan. Cook, stirring, for 6 minutes or until soft. Return turkey to pan. Stir in flour for 1 minute or until coated. Gradually add stock, stirring constantly, until combined. Bring just to boil. Remove from heat. Cool for 5 minutes. Stir in sour cream. Divide among four 250ml (1 cup) ovenproof ramekins.
- Step 3For the topping, combine flour and polenta in a bowl. Rub butter into flour mixture until mixture resembles breadcrumbs. Stir in cheese and parsley. Season. Make a well in centre. Whisk water and sour cream together in a bowl. Add to well. Mix until just combined. Stir in corn.
- Step 4Dollop corn mixture over pies. Bake for 20-25 minutes or until turkey is cooked through and topping is puffed and light golden.
- High protein
- Low carb
- Lower gi
Nutrition
2311 kj
Energy
20g
Fat Total
8g
Saturated Fat
5g
Fibre
52g
Protein
37g
Carbs (total)
All nutrition values are per serve
Notes
For an extra speedy dinner, make the flling for these pies to the end of Step 2. Divide among the ramekins, cover with a layer of plastic and a layer of foil, and store in the freezer for up to 2 months. Defrost overnight in the fridge and continue from Step 3.
- Author: Katrina Woodman
- Image credit: Jeremy Simons & Brett Stevens
- Publication: Taste Magazine
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