Wednesday, 21 March 2012

ROTW, Week 10: Turkey Pot Pie

First and foremost, I apologize for the crappy photo.  I still cannot find my spare battery or charger and it's killing me.

Second:  this recipe did not turn out as well as I'd hoped, but mostly because I am an idiot and did things in the wrong order.  So, this will work better for you than it did for me, almost guaranteed.

Turkey Pot Pie *
(or as I like to call it, "A Great Way To Use Up The Random Turkey Legs {That Have Been In Your Freezer For 2 Years Since Your Sister Moved And Gave You All Her Leftover Food} That Comes To You In A Flash Of Genius When Your Husband Requests Stew For Dinner."  But that seemed too long here somehow.)

Turkey Filling:
1tbsp olive oil
1 tbsp butter
1 onion, medium diced
3-4 carrots, chopped
1 stalk celery, chopped, if you're into that kind of thing. I hate buying celery for these recipes and then having the leftover celery inevitably go bad in my vegetable drawer, so I've chosen to forgo celery for the indeterminable future.
2 turkey legs or other turkey parts on the bone, thawed if from frozen
1/2 cup white wine
3 cups chicken broth/stock
2 bay leaves
2 tablespoons oregano
1 tablespoon thyme

2 tbsp butter
2 tbsp flour (heaping - add more if it doesn't seem thick enough)
2 cups lowfat milk (or whatever you've got lying around.)
1 cup frozen peas
1 package mushrooms, quartered, if desired
salt and pepper to taste

Basic Pie Pastry, Recipe from Tyler Florence 

  • 2 cups all-purpose flour, plus more for rolling
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 lemon, zested and finely grated
  • 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
  • 1 egg yolk
  • 2 tablespoons ice water, plus more if needed
Egg wash (if desired)
1 egg
1/4 cup water

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

This may seem like a huge list, but most of it is pretty easy.  Start by getting the turkey on to cook.  To begin, take a large pot and add the butter and oil, heating over medium heat until the butter is melted.  Add the onions, cook for two or three minutes, then add the carrots and celery if using.  Cook until the onions are beginning to brown, another 4-5 minutes.  At this point, add your turkey parts and the white wine, scraping up the brown bits from the bottom.  Then add chicken stock, oregano, thyme, and cover  If your turkey parts are not covered, add enough water to your pot to just cover the turkey.  Cook on medium-low for an hour.
At this point, make your pastry following the instructions above, or your preferred pastry recipe.
When the turkey has cooked for an hour, remove the turkey bits from the pot.  Shred the turkey into pieces, BEING VERY CAREFUL TO REMOVE THE TINY BONES.  After cooking this long, the turkey bones and the turkey meat look very similar.  It is horrible unpleasant to come across one of these bones in your food, so take your time and get rid of them all.  When you've cleaned the turkey off the bones, add it back the pot, turn the heat up to medium, and leave the lid off to allow the liquid to reduce. 
In another pot, a the roux by melting butter over medium heat.  Add the flour, stirring to reduce any lumps, and cook for 1-2 minutes until the roux is a beautiful golden colour.  Make into a bechamel sauce by whisking in the two cups of milk, making sure to remove any lumps, and cook for 6ish minutes, stirring, until sauce is thickened.
Add the stewed turkey and veggies to the bechamel sauce with the frozen peas and button mushrooms, is using.  Stir until well combined, then turn off the heat and leave the pot on the stove.
Preheat your oven to 375 F.
Prepare your pot pies either using one casserole dish of individual oven safe bowls.  Roll the pastry onto a floured surface into 1/8 thick sheets.  Cut to appropriate size for your vessel.  Fill the vessel with turkey filling, then drape with pastry.  Brush with egg wash if desired, then bake for 17-20 minutes or until your pastry is beautifully golden brown.

If your spouse does not burn their mouth on the pot pie with the first bite, they will tell you its delicious.

*bonus use of individual footed soup bowls!  I love those darn things.  I recently (earlier today) saw them used on another blog as storage cups in the bathroom for toothbrushes/odd and ends/etc and I thought yes!  More footed soup bowl usage!  I've gonna have to buy some more.

No comments:

Post a Comment