Colonial Turkey Pot Pie
|1/2 Cup vegetable oil|
|1 Tablespoon fresh thyme, chopped|
|3 Tablespoons fresh parsley, chopped|
|1 Medium shallot, chopped|
|4 Cloves garlic, chopped|
|1 8-Pound WHOLE TURKEY|
|1 Large white onion, diced|
|4 Ribs celery, diced|
|2 Large carrots, diced|
|1 Cup dry white wine|
|1 Quart TURKEY STOCK|
|1 Cup shelled fresh peas|
|1 Cup sliced button mushrooms|
|1 Cup chopped red skinned potatoes|
|2 Cups heavy cream|
|To taste salt and freshly ground black pepper|
|1/4 Pound unsalted butter, softened|
|1/2 Cup all-purpose flour|
- In a small bowl, mix together oil and 1-½ teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs.
- Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight.
- Place turkey on a rack in a shallow roasting pan in a preheated 450°F oven.
- Immediately reduce temperature to 350°F. Roast turkey for about 2-½ hours or until a meat thermometer inserted into the thigh reads 175°F.
- Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1-inch pieces and reserve. Discard skin and bones.
- Discard all but 3 tablespoons pan drippings in the roasting pan. Heat drippings in pan on stove top.
- Add onion, celery and carrots and sauté over medium heat for 3 minutes, until tender.
- Add wine to deglaze pan, loosening any browned bits on pan.
- Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.
- Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste.
- Bring to a boil over high heat and add shredded turkey.
- Bring back to a boil. Reduce heat and simmer about 5 minutes, until ingredients are fully cooked.
- In a small bowl, combine the butter and flour into a paste.
- Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.
|3 Pounds puff pastry, cut in rounds to fit ramekins|
|1 Large egg, beaten with 1 teaspoon water|
- Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl.
- Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough.
- Gently brush egg mixture over the surface of puff pastry.
- Bake in a preheated 350°F oven for 12 to 15 minutes, until pastry edges are brown.
|Recipe Source: This recipe is on the award winning Children's Menu at the City Tavern, Philadelphia, PA. Recipe developed by Chef and Proprietor Walter Staib.||