Mario turns a Thanksgiving staple into a delicious pot pie!
CAJUN-STYLE TURKEY POT PIE
6 tablespoons olive oil (divided)
1 pound ground turkey
2 teaspoons sage (finely chopped)
1 teaspoon thyme (leaves)
2 tablespoons all-purpose flour
1 teaspoon Cajun spice blend
1/2-1 teaspoon nutmeg
1 cup chicken stock
2 cups butternut squash (cut into 1-inch cubes)
1/2 red onion (peeled and chopped)
1/2 yellow onion (peeled and chopped)
2 carrots (chopped)
2 stalks celery (chopped)
1 red bell pepper (stem and seeds removed, chopped)
1 pinch red chili flakes
1 bag stuffing croutons (about 2 cups)
1/2 cup store-bought fried onions
1/2 bunch scallions (chopped)
Preheat the broiler to medium.
In a large cast iron pan or skillet, add 2 tablespoons oil and place over medium-high heat. Add the ground turkey and season with salt and pepper. Cook until browned about 6 minutes. Add the sage, thyme, flour, Cajun spices and nutmeg. Stir to combine and cook for a few more minutes. Add the stock, bring to a simmer and cook until the sauce has thickened, about 5 minutes. Season with salt and pepper to taste.
Meanwhile in a separate sauté pan, add 2 tablespoons of oil, butternut squash and red onion. Season with salt and pepper. Cook until the squash is tender, about 8-10 minutes. Add the peas and stir to warm through.
Meanwhile, in a separate pan, add the yellow onion, carrots, celery, red bell pepper and a pinch of chili flakes. Cook until the vegetables are tender, about 5-10 minutes. Season with salt and pepper.
Add the butternut squash mixture and the onion-pepper mixture to the turkey mixture and stir to combine.
In a medium bowl, combine the stuffing croutons and fried onions. Top the skillet with the turkey-vegetable mixture and press into an even layer. Place under the broiler until golden brown on top. Remove and set aside to cool slightly.
Garnish with scallions and serve.