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Southwest Turkey Pot Pie
Recipe Yield: 

A twist on a classic - Foster Farms Turkey Breast, corn, black beans, cilantro, and Mexican spices in a creamy sauce topped with a sweet honey cornbread crust. Served with a garden salad.
2  Tbsp  Oil
2  each  Large, yellow onion (small dice)
4  cloves  Garlic minced
2  each  Jalapeno minced
1  quart  Heavy Cream
6 1/2  cups  Foster Farms Turkey Breast (small dice)
3  cups  Black Beans
3  cups  Frozen Corn
3  cups  Tomatoes diced
2 1/2  Tbsp  Chili Powder
2  Tsp  Cumin
1  Tbsp  Fresh Cilantro, chopped
   Hot Sauce to taste
2  15 oz.  Boxes of Cornbread Mix
  • For Cornbread: Combine ingredients for cornbread, reserve.
  • In a large pot or rondeau, heat oil.
  • Add the onion and sweat for several minutes, until onions are translucent. Add garlic and jalapeno and cook for several more minutes.
  • Add cream and reduce by half. Add turkey, beans, corn, tomatoes, chili powder, cumin, cilantro, and hot sauce to taste.
  • Simmer for about 15 minutes.
  • Line the ramekins in a row. Spoon the turkey mixture ¾ the way up the ramekin. Add ½ cup of the cornbread mixture and spread evenly on top of the turkey mixture.
  • Bake for 20 minutes at 400 degrees or until the cornbread is a golden brown. Serve with a side salad.
  • Optional garnishes: Sour Cream, Hot sauce, Cheddar Cheese, Guacamole, Green Onions
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