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
Ingredients~
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
Directions~
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: ⅙ of pie. Calories: 267 per serving.
To make it a meal: add ½ cup blueberries topped with ⅛ cup
nonfat Greek yogurt and ½ tablespoon honey for 92 calories. Total calories for
the meal: 356.
Enjoy! And Live Vibrant!
