Instructions:
Toss the cornmeal, flour, baking powder, sugar, and salt together.
Beat
the egg and add the milk and melted butter. Mix the dry and wet
ingredients together, and stir in the herbs. Butter an 8 or 9-inch
pie
plate(it should be the circumference of the casserole you will
use for the
turkey base) and spread the corn bread batter evenly into the
pan. Bake
in a preheated 400F oven for 20 minutes.
In the meantime, cut the leeks into 1/2-inch pieces and cook in
water to
cover until just tender. Prepare the sauce: Melt the butter in
a heavy
saucepan, add the flour, and cook slowly for about 2 minutes over
low
heat, stirring. Off heat, whisk in the broth and milk, return
to the
heat, and cook, stirring constantly, until thick and smooth. Season
with
salt and pepper to taste and nutmeg. Fold in the turkey meat,
the leeks
with a little of their cooking juices, and the cream. Heat through.
Place the turkey filling in an ovenproof casserole about 8 inches
in
diameter. When the cornbread is done, carefully remove it from
the pan
and place on top of the turkey filling. Return the casserole to
the oven
and bake 5-10 minutes until bubbling.
Serves 6.
Recipe adapted from "The LL Bean Book of New New England Cookery"
