Turkey and Leek Deep-Dish Corn Bread Pie

Cornbread Topping

• 3/4 cup white cornmeal
• 3/4 cup flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1 tablespoon melted butter
• 2 tablespoons chopped parsley and chives

Filling

• 4 leeks -- trimmed and washed
• 6 tablespoons butter
• 6 tablespoons flour
• 1 1/2 cups turkey or chicken broth
• 1 1/2 cups milk
• salt
• fresh ground pepper
• 1/8 teaspoon fresh nutmeg -- grated
• 4 cups cooked turkey -- cut into chunks
• 1/4 cup heavy cream

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.
Recipe adapted from "The LL Bean Book of New New England Cookery"