Turkey Pot Pie With Onion Sage Dressing |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Diane Phillips Ingredients:
3 tablespoons butter |
1 cup sliced mushrooms |
3 tablespoons all-purpose flour |
2 1/2 cups chicken broth or 2 1/2 cups turkey broth |
2 cups cut-up cooked turkey or 2 cups cooked chicken |
1 cup fresh peas (or frozen and defrosted petite peas) |
1/2 cup finely diced carrot |
1 teaspoon chopped fresh sage (or 1/2 t. dried) |
salt |
fresh ground black pepper |
4 tablespoons butter |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 teaspoon fresh sage leaf (or 1/2 t. dried) |
4 cups dry french breadcrumbs |
1/2 cup chicken broth or 1/2 cup turkey broth |
Directions:
1. In a 2-quart saucepan, melt the butter add the mushrooms; saute until they give off some of their liquid, about 4-6 minutes.
2. Sprinkle the mushrooms with the flour and stir until the flour is cooked and small bubbles form on the bottom of the pan, about 2-3 minutes.
3. Gradually whisk in the broth, stirring until smooth; when the broth begins to boil, decrease heat and stir in the turkey, peas, carrot, and sage.
4. Taste the sauce and adjust seasoning with salt and pepper (at this point, the filling may be refrigerated for up to 2 days, or frozen for up to 1 month).
5. Preheat oven to 375°.
6. Make the dressing-in a saute pan, melt the butter; add in onion, celery, sage, and thyme; saute for about 3 minutes, until the vegetables are soft.
7. Place the bread crumbs in a mixing bowl; add the onion-celery mixture and toss well.
8. Add some of the chicken broth, a few tablespoons at a time, to moisten the bread crumbs.
9. If you like your dressing moist, add all of the broth; if you like it drier, add just enough to suit your taste.
10. Place the turkey mixture in a 3-quart or 13 x 9 inch casserole dish, cover it with the dressing, and sprinkle the top with the melted butter.
11. Bake for 30-45 minutes, until the dressing is golden brown and the turkey filling is bubbly.
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