COMMENT:
One of the greatest challenges experienced by a home cook after
the holidays is how to make use of leftovers. One can do it simply
or simply elegant. This is one of those elegant presentations of
a simple recipe.
INGREDIENTS:
- 4 cups boneless turkey, chopped
- ½ cup butter
- ½ cup onions, diced
- ¼ cup celery, chopped
- ¼ cup red bell pepper, chopped
- 2 tbsps garlic, minced
- ½ cup all purpose flour
- 2 ½ cups hot chicken stock
- 1 ½ cups heavy whipping cream
- ¼ cup pimentos
- ¾ cup mushrooms, sliced
- ¼ cup carrots, diced
- ½ cup early June peas, frozen
- ¼ cup green onions, sliced
- 1 tbsp basil, chopped
- 1 tsp thyme, chopped
- salt and pepper to taste
- 4 (9-inch) frozen pie shells
METHOD:
In a sauce pot, melt butter over medium-high heat. Add onions, celery,
bell pepper and garlic and sauté 3 – 5 minutes. Add
flour, blending well into the vegetables to create a white roux.
Using a wire whisk, blend in hot chicken stock and heavy whipping
cream. Stir constantly until smooth sauce is achieved. Additional
stock may be necessary to retain a sauce like consistency. Add pimentos,
mushrooms and carrots and blending well into the mixture. Bring
to a rolling boil, reduce to simmer and cook, stirring occasionally,
for 15 minutes. Add turkey, peas, green onions, basil and thyme
and stir well. Return to a simmer and season to taste using salt
and pepper. Cook 5 additional minutes. Remove from heat and allow
to cool. This may be done overnight. When ready to cook, pre-heat
oven to 375 degrees F. Using a paring knife, cut each pie shell
in half, placing a generous portion of the turkey supreme on the
bottom edge of each half. Dampen the edges with a small amount of
milk or egg yolk. Fold the top over to create a triangle and press
closed with the ends of a fork. Pierce the top of the pie to create
steam vents. Place the eight turnovers on a large cookie sheet and
bake until golden brown and sauce is thoroughly heated in the pie,
approximately 20 minutes.
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