Turkey POT PIE with Cornbread Crust

TURKEY POT PIE WITH CORNBREAD CRUST

2-lb. boneless turkey breast,		2 potatoes, peeled and chopped
	cut into 1⁄2-inch cubes	2 medium onions, chopped
2⁄3	cup all-purpose flour, divided	2 cups frozen peas and carrots,
1 teaspoon salt		or frozen mixed vegetables
1⁄2	teaspoon ground black pepper	2 cloves garlic, minced
1⁄4	teaspoon cayenne pepper	1 can (4-oz.) sliced mushrooms, drained
2 carrots, sliced		2 cups chicken broth
2 stalks celery, sliced		1⁄4 cup sherry

CORNBREAD

1 cup all-purpose flour	2 tablespoons sugar
1 cup yellow cornmeal	1 egg, lightly beaten
1 tablespoon baking powder	1 cup milk
1 teaspoon salt	1⁄4 cup vegetable oil

Combine 1⁄3 cup flour, salt, black pepper and cayenne pepper in a bowl. Toss turkey cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes, onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms. Pour broth and sherry over all. Stir to blend. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).

Turn slow cooker to HIGH while preparing cornbread. Preheat oven to 400° F. Blend remaining 1⁄3 cup flour with 1⁄3 cup cold water; stir until smooth, then blend into stew in Crock-Pot®slow cooker. Cook, stirring occasionally, 15 minutes or until stew is thickened.

For cornbread, combine flour, cornmeal, baking powder, salt and sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift removable stoneware from slow cooker base and place in preheated oven. Bake 15 to 20 minutes or until cornbread is golden brown. Allow to stand 15 minutes before serving.

NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat. Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as recipe directs. Turkey stew is also excellent served without the cornbread crust or a cornbread muffin mix can be substituted for cornbread crust recipe.

CHICKEN WITH TROPICAL BARBEQUE SAUCE

1⁄4 cup molasses	1⁄8 to 1⁄4 teaspoon hot pepper sauce
2 tablespoons cider vinegar	2 tablespoons orange juice
2 tablespoons Worcestershire sauce	3 whole bone-in chicken breasts, halved
2 teaspoons prepared Dijon mustard

Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).

NOTE: Sauce is excellent over ribs and chops.

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