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White Lily

Southwestern Turkey Pie with Cheddar Crust


25 min


45 min


8 servings


CRUST 1 medium bell pepper coarsely chopped (red, green or combination)
Crisco® Original No-Stick Cooking Spray 2 cups cubed cooked turkey breast
1 tbsp. White Lily® Enriched Self-Rising White Cornmeal Mix 1 tsp. ground cumin
1 1/4 cups White Lily® Enriched Bleached All Purpose Flour 1/2 tsp. oregano leaves
1 cup shredded Cheddar cheese 1/4 tsp. salt
1/2 tsp. salt 1 cup sour cream
1/3 cup butter 1 (16 oz.) can black beans rinsed and drained
FILLING 1 cup frozen corn
2 tbsps. butter 1 (8 oz.) can chunky salsa
1 medium onion chopped1 cup finely shredded Cheddar cheese


  1. 1.
    HEAT oven to 375°F. Spray a 9-inch deep dish pie plate with no-stick cooking spray. Add cornmeal mix to coat bottom of pie plate; set aside.

  2. 2.
    COMBINE flour, 1 cup cheese, salt and 1/3 cup butter in medium bowl until crumbly; press into bottom and up sides of pie plate. Set aside.

  3. 3.
    MELT 2 tablespoons butter in medium saucepan over medium heat. Add onion and pepper; cook and stir until onion is translucent, 3 to 4 minutes.

  4. 4.
    ADD turkey, cumin, oregano and salt. Cook and stir 2 minutes over medium heat to combine flavors.

  5. 5.
    POUR turkey mixture into prepared crust. Layer sour cream, black beans, corn and salsa over turkey mixture.

  6. 6.
    BAKE on lowest oven rack 40 minutes or until crust is golden brown. Top with 1 cup cheese. Bake an additional 5 minutes or until cheese is melted. Makes 8 servings.