Food & Recipes

1. To make turkey mixture: In a large skillet, cook onion and bell pepper in the oil over moderately low heat, stirring, until onion is softened, add turkey, and cook mixture over moderate heat, stirring and breaking up any lumps, until turkey is no longer pink. Stir in tomato sauce, chopped tomatoes and their liquid, tomato paste, corn, andouille sausage, pinto beans, cumin, allspice, chili powder, Worcestershire sauce,  1 teaspoon Tabasco, and salt and black pepper to taste. Simmer mixture, stirring occasionally for 30 minutes. If mixture seems dry, add about 1/2 to 3/4 cup water and stir to mix well. Add more Tabasco if needed. Spoon mixture into a large casserole dish. Mixture may be made 1 day ahead in advance and kept, covered, and chilled.
2. To make topping: Into a bowl, sift together flour, cornmeal, sugar, and baking powder; add butter, milk, and egg. Stir batter until it is just combined. Stir in cheddar. Drop batter by large spoonfuls around the edge of the casserole.
3. Bake potpie in middle of preheated 400-degree oven for 10 minutes, then reduce heat to 350 degrees, and bake potpie for 30 minutes more.

Inspired by a recipe published in Gourmet magazine, February 1990