One-Skillet Veggie Pie with Turkey Sausage

Friday, January 27, 2017

I was inspired to create this dish from an Appalachian One-Pan Sausage Pie recipe I found in the weekly magazine I subscribe to called The Week. There is something so appealing about a one-pan meal. It automatically seems to mean simple to put together and easy to clean up. For most of us with our busy lives this can be an ideal meal. The challenge is to make it healthy and satisfying.

Two ways I focused on upping the health value of this meal was to switch out the pork sausage for turkey sausage. I also increased the root vegetables and punched up the seasoning. I left out the sugar usually used in the cornbread topping so the meal is more savory than sweet. Using a cast iron skillet brings out the best in the vegetables and makes it easy to cook this meal on the stove and then finish it up baking in the oven.

One-Skillet Veggie Pie with Turkey Sausage


For filling
1 lbs turkey breakfast sausage
1 medium onion, chopped
1 cup vegetable or chicken broth
1 tsp herbes de Provence
1 tsp sweet paprika
½ tsp kosher salt
2 medium parsnips, chopped
2 medium carrots, chopped
1 large turnip, chopped

For topping
1 cup stone-ground cornmeal
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
1 ½ cups low fat buttermilk


1.     Brown sausage in skillet on high heat. Break it up into ½ inch pieces as it cooks. Add onion when it begins to brown.  Cook together until onion appears translucent, about 5 minute. Transfer mixture to a bowl.
2.     Return skillet to the stove and adjust heat to medium-high. Add broth and deglaze the pan. Stir to dissolve the brown bits. Stir in paprika and salt.
3.     Add the vegetables. Bring to a simmer, then cover. Cook vegetables until just tender, about 7 minutes. Remove skillet from heat.
4.     Stir in the sausage and onion mixture. Set aside.
5.     Next, in a bowl, blend cornmeal, salt, baking powder, and baking soda.
6.     Add the buttermilk, stirring well. The mixture should be thick yet pourable.
7.     Starting at the outside rim of skillet and moving inward, pour cornbread batter evenly over the veggie and sausage pie. Use a spatula to smooth over any empty places, covering the top completely with batter.
8.     Place skillet in oven at a preheated 425°F and bake for 15 minutes, until batter is set. The top should be slightly browned. If it needs a little more browning, put the skillet under the broiler for a minute.
9.     Serve immediately. Dish it up hot and straight from the skillet.

Serves 6. Serving size: of pie. Calories:  267 per serving.

To make it a meal: add ½ cup blueberries topped with cup nonfat Greek yogurt and ½ tablespoon honey for 92 calories. Total calories for the meal: 356.

Enjoy! And Live Vibrant!

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