Well, here in Canada the big day has come and gone, leaving in its wake an abundance of turkey in the fridge and a need to get creative with all the leftovers. This recipe comes from when we had the store front and was always an Autumn favourite amongst our clients. At its heart it is a complete and tasty dish, but feel free to get creative and add in whatever else may be lying around post-turkey-day-feast. I often add in some of the roasted root vegetables and even left over brussels – all of which come together in the delicious roux to make a satisfyingly warming meal. This will make one family sized casserole dish or, if you’re wanted to serve up something a little special for friends or family, try it in individual crocks. (hint: make a template with the circumference of your dish or crock and then add an inch all around – this will save you from repeatedly lifting and touching the pastry in order to see whether it fits or not)
- 2 cups turkey or chicken stock
- 1 cup dry white wine
- 2 cups chopped carrots
- 2 stalks celery, chopped
- 2 cups cubed peeled potatoes
- 1 bay leaf
- 1 Pinch each salt and pepper
- 1 lb turkey meat cut into cubes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/3 cup milk
- 1 cup frozen peas
- 1 cup pearl onions, peeled
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- 1/2 pkg (397 g) frozen puff pastry, thawed
- 1 egg, beaten
In large saucepan, bring stock, wine, carrots, pearl onions, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes. Add turkey and simmer for an additional 2 minutes. Strain and set aside 2 1/2 cups stock, adding water or additional stock if necessary. Set aside carrots, celery, potatoes, pearl onions and turkey mixture – discard bay leaf.
In saucepan, melt butter over medium heat. Whisk in flour: cook, whisking constantly for 2 minutes. Whisk in reserved stock until smooth. Bring to boil; cook, stirring, until thickened, about 5 minutes. Stir in milk and cook for an additional 2 minutes. Add turkey mixture, peas, lemon juice and lemon zest – stir to combine. Transfer to an 8-cup oval casserole dish. or 4-6 individual ‘pot pie’ crocks.
On floured surface, roll out pastry to fit top of dish(es) plus 1-inch extra all around. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg and, using a very sharp knife, slash steam vents. Bake in 400°F oven until golden, puffed and filling is bubbly, about 30 minutes.