This recipe ran in this month’s edition of Today in Mississippi and I made it for dinner last week. I always check out the recipes in this little publication and have cut out more than a few over the years. I also cut out the turnip green soup recipe, but haven’t made it yet.
I was really pleased with the outcome of this pot pie. That said, I did change a couple of things:
-I swapped out smoked turkey sausage for the ham.
-I added an extra 1/2 cup of chicken broth because the mixture was supposed to simmer for 10-15 minutes, but it was so thick I basically just cooked it while stirring frequently until the turnips thawed out.
-And last, I was lazy and used a package of Martha White Cotton Pickin’ Cornbread Mix, which was good, but I definitely could have used two packages. Next time I think I will make the cornbread topping as directed in the original recipe.
A similar recipe ran in this month’s Southern Living, but with collard greens. I love turnips, though, so this recipe spoke to me. This would make a good main dish or side dish, depending on how much meat is added.
The only clear picture I took was a close-up of a bite; I know it looks a little messy. The original recipe is here. My changes are below.
Turnip Green Pot Pie
(Adapted from Porches Turnip Green Pot Pie)
2 tablespoons extra virgin olive oil
1/2 pound diced smoked turkey
1 medium onion, chopped
2 stalks celery, chopped
1/2 cup red bell pepper
1/4 cup all-purpose flour
2 cups chicken broth
2 (1-pound) packages frozen chopped turnips
1 (15-ounce) can black eyed peas, rinsed and drained
1/2 teaspoon crushed red pepper
2 packages cornbread mix, plus ingredients to make the cornbread
4 tablespoons melted butter
1. In a large pot, heat the oil over medium heat. Add the smoked turkey sausage and cook until golden brown around edges.
2. Add onion, celery, and chopped red pepper and cook until soft.
3. Add flour and cook for one minute, stirring constantly.
4. Add chicken broth. Cook, stirring often, until thickened.
5. Stir in frozen turnips and cook for 10-15 minutes or until heated all the way through, stirring often. Stir in peas and crushed red pepper.
6. Transfer to a 13 x 9-inch casserole dish and smooth out top.
7. Mix cornbread according to package instructions. Spread over turnip mixture.
8. Drizzle with melted butter and bake at 425 degrees for 20-25 minutes. If top is not golden brown, place under broiler for a few minutes.