Servings: 
12
Ethnicity: 
New Southern American
Occasion: 
New Year's
Superbowl
Preparation Method: 
Saute
Simmer
Product Type: 
Cooked Turkey

Nutrition Facts

  • 480 Total Calories
  • 260 Calories from Fat
  • 29 g Total Fat
  • 45 % Daily Total Fat
  • 10 g Saturated Fat
  • 50 % Daily Saturated Fat
  • 100 g Cholesterol
  • 33 % Daily Cholesterol
  • 710 mg Sodium
  • 30 % Daily Sodium
  • 29 g Total Carbohydrates
  • 10 % Daily Total Carbohydrates
  • 4 g Dietary Fiber
  • 16 % Daily Dietary Fiber
  • 3 g Sugars
  • 23 g Protein
  • 35 % Daily Protein
  • 25 % Daily Vitamin C
  • 4 % Daily Calcium
  • 15 % Daily Iron

Turkey Brunswick Stew with Puff Pastry Crust

Chef Howie Velie, CEC, CHE. The Culinary Institute of America, Hyde Park, NY

As needed:
peanut oil
2 Medium:
Vidalia onions, small dice
2 Medium:
carrots, peeled and small dice
2 Medium:
turnips, peeled and small dice
4 Fresh:
plum tomatoes, peeled and diced
2 Cloves:
garlic, minced
1/2 Cup:
frozen lima beans
1/2 Cup:
frozen cut okra
1 Cup:
dry white wine (recommended: Virginia Chardonnay)
1 Sprig:
EACH fresh thyme, parsley and sage, minced
To Taste:
kosher salt and white pepper
1-1/2 Pounds:
ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
1-1/2 Quarts:
TURKEY STOCK
1/2 Cup:
unsalted butter
1/2 Cup:
flour
12 rounds (about 12-ounces):
puff pastry dough, thawed and rolled to fit ramekins
As needed:
egg wash
1/2 Cup:
Virginia unsalted peanuts, crushed
 

Heat peanut oil in a stock pot over high heat. Sauté onions, carrots, turnips and tomatoes in oil for about 10 minutes until slightly browned.

Add garlic, limas and okra; reduce heat to medium. Cook an additional 5 minutes.

Deglaze the stock pot with wine. Add herbs and season with salt and pepper. Add turkey and turkey stock and reduce slightly over low heat.

In a separate pan, prepare roux with butter and flour, cooking over low heat for 5 to 10 minutes.

Add roux to stock pot and blend well, continue to cook and stir until thickened.

Ladle hot stew in individual 6-ounce ramekins.

Place puff pastry on top. Cut steam vents. Seal edges and lightly brush pastry with egg wash.

Sprinkle peanuts atop puff pastry.

Place in a preheated 400 degree F oven and bake until pastry is golden brown.