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