Turkey Potpie

Name: Turkey Potpie
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 mediums carrots, coarsely chopped; 2 mediums carrots, halved lengthwise and cut into 1/4-inch-thick pieces; 2 ribs celery ribs, coarsely chopped; 1 celery rib, halved lengthwise and cut into 1/2-inch pieces; 1 large egg white; 59 milliliters all-purpose flour; 158 milliliters all-purpose flour; 1 Tbsp finely chopped fresh thyme; 2 garlic cloves, chopped; 2 garlic cloves, smashed; 3 Tbsps ice water; 1 medium leek, coarsely chopped; 283 grams mushrooms, trimmed and quartered lengthwise; 1 Tbsp olive oil; 1 medium onion; 237 milliliters frozen peas, thawed; 227 grams boiling potatoes, peeled and cut into 1/2-inch pieces; 1 teaspoons salt; 1 teaspoons salt; 567 grams dark turkey parts (1 leg and 1 thigh); 1 Turkish or 1/2 California bay leaf; 2 Tbsps unsalted butter; 3 Tbsps yellow cornmeal (preferably stone-ground; not coarse)

You can never have too many main course recipes, so give Turkey Potpie a try. This recipe serves 4. One serving contains 499 calories, 34g of protein, and 16g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, potatoes, mushrooms, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well.

Ingredients you will need

Water

Leek

Equipment you will use

Bowl

Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 4 cups, about 1 1/4 hours.

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Stock

Equipment you will use

Sauce Pan

Pour stock through a large sieve into a bowl.

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Stock

Equipment you will use

Sieve

Bowl

Transfer turkey to a cutting board to cool. Discard remaining solids.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside.

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Bone

Meat

Blend together flour, cornmeal, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps.

Ingredients you will need

Cornmeal

Butter

All Purpose Flour

Salt

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Food Processor

Blender

Bowl

Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

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Water

Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)

Ingredients you will need

Water

Turn out mixture onto a lightly floured surface and divide into 2 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saut onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes.

Ingredients you will need

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms, potatoes, and garlic and saut, stirring, until vegetables are crisp-tender, about 10 minutes.

Ingredients you will need

Vegetable

Mushrooms

Potato

Garlic

Remove from heat and stir in turkey, peas, and thyme.

Ingredients you will need

Whole Turkey

Thyme

Peas

Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish.

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Baking Pan

Reheat stock in a 2- to 3-quart saucepan over moderate heat.

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Stock

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Sauce Pan

Transfer about 1/2 cup hot stock to a small bowl and whisk in flour, salt, and pepper until smooth.

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Pepper

All Purpose Flour

Stock

Salt

Equipment you will use

Whisk

Bowl

Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes.

Ingredients you will need

All Purpose Flour

Stock

Equipment you will use

Whisk

Pour sauce over filling in dish.

Ingredients you will need

Sauce

Put oven rack in middle position and preheat oven to 425F.

Equipment you will use

Oven

Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish.

Ingredients you will need

Dough

Roll