Turkey and Broccoli Pot Pies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Have your butcher skin and bone the turkey thigh. Toss curly endive and radicchio with apple slices and cider vinaigrette for a salad. Orange sorbet with warm chocolate sauce and toasted pecans is a simple ending. Ingredients:
1 frozen puff pastry sheet (half of 17.3-ounce package), thawed |
1 14- to 16-ounce turkey thigh, skinned, boned, diced |
1 teaspoon poultry seasoning |
2 tablespoons (1/4 stick) butter |
1 cup small broccoli florets |
3/4 cup chopped red bell pepper |
2 tablespoons all purpose flour |
1 1/4 cups canned low-salt chicken broth |
Directions:
1. Preheat oven to 400°F. Unroll pastry sheet on work surface. Cut out two 3 1/2-inch squares (reserve remaining sheet for another use). Place squares on small baking sheet; pierce squares several times with fork. Bake until puffed and golden, about 15 minutes.
2. Meanwhile, sprinkle turkey with poultry seasoning, salt and pepper. Melt butter in large skillet over medium-high heat. Add turkey and sauté until brown, about 5 minutes. Add broccoli and bell pepper. Sauté until broccoli is crisp but tender, about 2 minutes. Sprinkle turkey and broccoli with flour; stir 1 minute. Add broth; bring to boil, stirring up browned bits. Simmer until sauce thickens and turkey is cooked through, about 10 minutes. Season with salt and pepper.
3. Divide turkey mixture between two 1 1/4- to 2-cup soufflé dishes or custard cups. Top each with pastry square.
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