Sunday, 28 December 2008

Turkey Pot Pie with Onion Sage Dressing

Got turkey?
Yesterday I used up the last of the Christmas turkey with this pot pie that tastes much like a Christmas dinner. If you still have cranberry sauce left, I would serve it with it.
This recipe could easily be altered to chicken pot pie, just use cooked chicken and chicken broth instead of turkey.
The weather is playing tricks on us, this is comfort food to help you stay cozy and warm and forget about the occasional cruelty of Mother Nature.

Turkey Pot Pie with Onion Sage Dressing - Pot Pies, Diane Phillips
This book was given to me by a previous co-worker who would surprise me with books from her own cookbook shelf with loving inscriptions. They make me smile whenever I read them.

Turkey Filling
3 tbsp butter
1 cup sliced mushrooms
3 tbsp all purpose flour
2 1/2 cups turkey broth
2 cups cut-up cooked turkey
1 cup peas, fresh or frozen
1/2 cup finely diced carrot
1 tsp chopped fresh sage, or 1/2 tsp dried
Salt and freshly ground black pepper, to taste
1 recipe Onion Sage Dressing - below
2 tbsp melted butter
In a 2-quart saucepan, melt the butter. Add the mushrooms and saute until they give off some of their liquid, about 4-6 minutes. Sprinkle the mushroom with the flour and stir until the flour is cooked and small bubbles form on the bottom of the pan, about 2-3 minutes. Gradually whisk in the broth, stirring until smooth. When the broth begins to boil, reduce the heat and stir in the turkey, peas, carrot, and sage. Taste the sauce and adjust the seasoning with salt and pepper.
Preheat the oven to 375f. Make the dressing
Place the turkey mixture in a 3 quart or 13x9 inch casserole dish, cover it with the dressing and sprinkle the top with melted butter. Bake for 30 to 45 minutes, until the dressing is golden brown and the turkey filling is bubbly.
Onion Sage Dressing
4 tbsp butter
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp fresh sage leaves, minced, or 1/2 tsp dried
1/2 tsp fresh thyme leaves, or 1/4 tsp dried
4 cups dry French bread, coarse crumbs
1/2 cup turkey broth
In a saute pan, melt the butter and add the onion, celery, sage, and thyme. Saute for about 3 minutes, until the vegetables are soft. Place the bread crumbs in a mixing bowl. Add the onion-celery mixture and toss well. Add some of the broth, a few tablespoons at a time, to moisten the bread crumbs. If you like your dressing moist, add all of the broth; if you like it drier, add just enough to suit your taste.

Mmmmm, turkey pot pie for Souper Sunday.
Can you say comfort food? Join Deb from Kahakai Kitchen with your souper creations.

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