Carolina Turkey Pie

  • Yield: 8 servings


1-- (10-ounce) can cream of celery soup
2cups turkey broth
3/4cup self-rising corn meal
1cup self-rising flour
1/2teaspoon poultry seasoning
1/2teaspoon pepper
1teaspoon dried sage
2tablespoons chopped onion
1 1/2cups milk or buttermilk
1/2cup melted margarine
4cups chopped cooked turkey


  1. Bring the celery soup and broth to a boil in a saucepan.  Combine the cornmeal, self-rising flour, poultry seasoning, pepper and sage in a bowl and mix well.  Stir in the onion.  Add the buttermilk and margarine and mix well.  Place the turkey in a greased 9×13-inch baking dish  Pour the broth mixture over the turkey.  Spread the cornmeal mixture over the top.  Bake at 425F for 25 minutes or until brown.

Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard (the Junior League of Wilmington, North Carolina, 1998).