2 c. Water

1 Large Baking Potato, peeled and diced

1/2 c. plus 2 T. Butter, melted

3/4 tsp. Ground White Pepper

2 Large Carrots, thinly sliced

2 Medium Onions, thinly sliced

1/4 c. plus 2 T. All-Purpose Flour

4 c. Chicken Broth

1 c. Frozen Lima Beans, thawed

Batter:

1 c. All-Purpose Flour

1 T. Baking Powder

2 T. Sugar

1 c. plus 1 T. Milk

1 c. White Cornmeal

1 tsp. Salt

1 Large Egg, beaten

3 T. Vegetable Oil

Combine water, carrots, and potatoes in a large saucepan and bring to a boil. Cover, reduce heat and simmer until vegetables are tender; drain and set aside. Saute onion in butter in a large skillet over medium heat, stirring constantly until tender. Reduce heat to low and add 1/4 cup plus 2 T. flour. Cook, stirring constantly for 1 minute. Gradually add broth. Cook over medium heat, stirring constantly until mixture thickens and is fluffy. Stir in 3/4 tsp. salt and pepper. Remove from heat and set aside. Place 1/3 of turkey in a lightly greased 13x9" baking dish. Combine 1 cup flour, cornmeal, baking powder, salt and sugar in a bowl. Combine egg, milk, and oil in large bowl. Add dry ingredients. Mix well. Pour batter over turkey mixture and bake uncovered at 425 degrees for 35 - 40 minutes or until lightly browned.