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This Recipe
is from the 09 - September 2009 issue of Today in Mississippi Porches Turnip Green Pot Pie
Category: Main Dishes
One of Porches Restaurant's original creations and one of its most requested recipes. Makes a great covered dish for church.
"Pineapple Days and Bread Pudding Nights," Porches Restaurant, Wesson
1 cup diced ham OR 1/2 lb. thick bacon cut in 1/2-inch pieces
2 Tbsp. oil, if using ham
1 onion, diced
2 stalks celery, chopped
1 red bell pepper, diced small
1/4 cup all-purpose flour
1 1/2 cups chicken broth
2 lbs. frozen chopped turnip greens with roots
1 (1-lb.) can cooked black-eyed peas, rinsed and drained
1/2 tsp. crushed red pepper
In a stockpot, cook ham in oil until lightly browned or, if using bacon, cook bacon until soft crisp. Drain all but 2 tablespoons of fat. Add onion, celery and red bell pepper; saute for about 5 minutes. Add flour and cook 1 minute, stirring constantly. Gradually add chicken broth, stirring constantly until thickened. Bring to a boil and add greens. Return to a boil and simmer 10 to 15 minutes, stirring often. Mix in peas and crushed red pepper. Cook another 5 minutes. Pour into a lightly greased Pyrex pan. Pour cornbread crust batter over top. Bake at 425 degrees for 20 to 25 minutes.
Cornbread Crust Batter
Mix:
1 1/2 cups white self-rising cornmeal mix
1/2 cup flour
2 tsp. sugar
Add and mix until just moistened:
1 large egg, lightly beaten
2 Tbsp. vegetable oil
1 cup buttermilk
GOT
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