Turnip and Collard Greens Pie with Cornmeal Biscuits

Turnip and Collard Greens Pie with Cornmeal Biscuits
Makes 6 servings
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  1. 1 (16-ounce) package andouille sausage, finely chopped
  2. 1¼ cups chopped yellow onion
  3. ¾ cup chopped red bell pepper
  4. ¾ cup chopped green bell pepper
  5. 8 cups chopped stemmed fresh turnip greens
  6. 6 cups chopped stemmed fresh collard greens
  7. 2⁄3 cup all-purpose flour
  8. 2¼ cups chicken broth
  9. 1 tablespoon hot peppers in vinegar sauce
  10. 1 teaspoon ground black pepper
  11. 1 teaspoon sugar
  12. ½ teaspoon salt
  13. Cornmeal Biscuits (recipe follows)
  1. Preheat oven to 425°. Spray a 3-quart baking dish with nonstick cooking spray.
  2. Heat a large stockpot over medium-high heat. Add sausage, and cook, stirring frequently, for 2 minutes. Add onion and bell pepper; cook, stirring often, for 5 minutes. Stir in greens in batches, letting greens wilt after each batch. Cook for 8 minutes or until greens are completely wilted.
  3. Sprinkle flour over greens, stirring until well combined. Stir in broth and next 4 ingredients. Cook, stirring frequently, for 5 minutes. Pour into prepared pan, and top with Cornmeal Biscuits.
  4. Bake for 20 minutes. Reduce oven temperature to 350°, cover with aluminum foil, and bake for 15 minutes more or until filling is hot and bubbly and biscuits are cooked through.
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Cornmeal Biscuits
Makes 6
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  1. 2 cups all-purpose flour
  2. ½ cup cornmeal
  3. 1 tablespoon baking powder
  4. ½ teaspoon salt
  5. 6 tablespoons cold butter, cut into pats
  6. 2⁄3 cup plus 2 tablespoons buttermilk, divided
  1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 2⁄3 cup buttermilk until combined.
  2. On a lightly floured surface, turn out dough, and knead 5 times. Roll dough to 1-inch thickness. Using a 2¾-inch round cutter, cut 6 biscuits, rerolling scraps as needed. Brush tops of biscuits with remaining 2 tablespoons buttermilk.
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