This recipe comes from Everyday Food, September 2004
I am so sorry that I didn't think to take a photo of this! It was delicious and we will most certainly have this again. Cooked beans could be substituted for the meat, if desired. It also would be good with hamburger.
2 pounds ground dark-meat turkey
1 large onion, finely chopped
2 cans diced green chilies
1 tablespoon ground cumin
Coarse salt and ground pepper
1 can (28 ounces) crushed tomatoes
4 cups fresh (from 6 ears) or thawed frozen corn kernels
Whisk 1 1/2 c. yellow cornmeal with 1 1/2 c. cold water. In a medium saucepan, bring 2 1/2 c. water, 2 t. coarse salt and 1/4 t. ground pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4-5 minutes. Remove from heat; stir in 4 T. butter until melted.
1 cup shredded Monterey Jack cheese (4 ounces)
Preheat oven to 375 degrees.
Make filling: Brown turkey with onion in a little oil so it doesn't stick to pan. Drain off fat
Reduce heat to medium. Add green chilies and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Stir in tomatoes and corn until combined. If mixture is watery let boil for a while so the water evaporates off a little bit.
Make Crust. Divide in 1/2 and spread each half on bottom of pie pan. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.
To freeze this dish, do not add cheese on top. Let pies cool completely; do not bake. Cover tightly with plastic wrap and freeze up to 3 months. Defrost overnight in fridge. Sprinkle with cheese; bake, uncovered, 45-60 minutes.