When Life Gives You Turkey...
From the San Francisco Chronicle -
TURKEY POTPIE WITH ROSEMARY ROUX
Allow time to defrost the pastry, either overnight in the fridge or for a few hours at room temperature.
- 3 tablespoons butter
- 1/2 cup finely chopped shallots
- 1 teaspoon finely minced fresh rosemary
- 3 tablespoons flour
- 2 1/4 cups low-sodium chicken or turkey broth
- 1/4 cup dry red wine
- -- Kosher salt and freshly ground pepper to taste
- 2 cups cooked turkey meat, chopped into medium dice
- 1 cup mix of frozen peas and pearl onions
- 1 cup chopped precooked sweet potatoes or carrots, in medium dice
- 1 sheet (about 9 ounces) puff pastry dough, defrosted according to package directions
- 1 egg yolk combined with 1 tablespoon water
Instructions: Preheat the oven to 400°.
Melt the butter in a medium skillet over medium heat. Add the shallots and rosemary and cook, stirring often, until tender, 5 minutes. Stir in the flour and cook, stirring constantly, until the raw flour taste cooks off, about 3 minutes. Stir in the broth and wine until well combined, then slowly bring to a simmer. Cook until thickened, about 10 minutes. Season well with salt and pepper to taste.
Place the turkey, peas and onions and carrots in a 2-quart casserole or deep-dish pie dish.
On a lightly floured surface, roll out the dough to about 10 by 14 inches, then cut it to fit the pan you are using with about 1 inch extra all around. If you like, cut some of the scraps into shapes to decorate the top of the potpie.
Pour the sauce into the casserole, then top with the pastry. Vent in a few places, then add any decorations, using a little water as glue, then brush the entire surface with the egg wash. Bake until the pastry puffs and reaches a deep golden brown and the inside is bubbly, 25-30 minutes. Serve hot, in shallow bowls.
The Lansing State Journal has a few recipes, including this rather intriguing turkey sandwich.
BERGHOFF'S PESTO TURKEY SALAD
Turkey has a heartier flavor than chicken and is complemented by the basil pesto in the mayonnaise dressing. To save preparation time, substitute prepared purchased pesto for homemade.
» 1 large clove garlic
» 1/4 cup toasted pine nuts
» 1 1/2 cups loosely packed fresh basil leaves
» 1/3 cup extra-virgin olive oil
» 1/2 teaspoon salt
» 1/4 teaspoon white pepper
» 1/4 cup Parmesan cheese (optional)
For the salad
» 2 pounds turkey meat, cooked and diced
» 1 cup mayonnaise
» 1/2 cup diced celery
» 1/4 cup scallions
» 1/2 teaspoon salt, or to taste
» 1/4 teaspoon white pepper, or to taste
Make the pesto: In a food processor or blender, chop the garlic finely. Add the nuts and basil leaves, and process until fully chopped. With the motor running slowly, add the oil until it is incorporated and the pesto has a smooth consistency. Season with salt and white pepper. The pesto can be made up to one day in advance and stored in an airtight jar in the refrigerator, or it can be frozen for as long as one month. Makes about 1 cup.
If you like cheese, add 1/4 cup grated Parmesan to the recipe; however, this variation will not freeze well.
To assemble: In a mixing bowl, combine the turkey, mayonnaise, 1/4 cup of the pesto, and the diced vegetables, and season with salt and pepper. The salad can be made up to 6 hours in advance and stored in the refrigerator until needed. Serve with any of the Berghoff breads - rye, olive, or beer bread - or a hearty bread of your choice.
Makes 8 sandwiches.