crust

Turkey Pot Pie with Cornbread Stuffing Crust

In the upper midwest it’s getting quite chilly, complete with a layer of frost on the roof in the morning. It’s been perfect weather for heating up the kitchen. I love it. Thanksgiving is right around the corner. Traditional and innovative ideas are flooding the internet and airwaves. I can’t get enough! My mother-in-law does this great chicken pot pie with a stuffing crust. So when my husband brought home some all-natural turkey breasts from the market, I had a lightbulb moment! This is like Thanksgiving enveloped in one dish. It’s delicious, fragrant, hearty, and warm. It’s perfect. It’s also a good way to use up those leftovers. 😉

 

Makes 2 pies

As organic as possible:

For the bottom crust:

(Tip: You can ready crust or eliminate this all together for time and preparation’s sake. There would just be no layer on the bottom. If you need further confirmation, The Pioneer Woman does a fantastic pot pie with only an upper crust.)

3 cups Flour

1/2 tsp salt

3/4 cup cold butter, cubed (1 1/2 sticks)

3/4 cup vegetable shortening

1 egg, beaten

5 Tbsp cold water

 

For the Filling:

2 large Carrots, peeled and diced small

2 large Celery stalks, rinsed, dried, and diced small

1 large yellow Onion, diced small

2 Tbsp Butter

8 oz. or 1 cup Peas (frozen, fresh… leftover)

8 oz.  or 1 cup Corn kernels (frozen, fresh… leftover)

2 cups Chicken or Turkey stock

Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)

2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)

1 cup heavy cream

1/4 tsp dried Sage (optional)

1 tsp dried Thyme

1 chicken bouillon cube (optional, but gives great depth of flavor)

1 1/2 tsp Salt

1 tsp freshly ground black Pepper

 

For Stuffing Crust

6 cups (approx) of prepared stuffing – I used 1 box of  Trader Joes Cornbread Stuffing Mix

 

Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don’t want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days.

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When ready to use, Preheat oven to 400°.

Roll out and place in deep pie dish. Crimp edges. Repeat for 2nd pie.

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We are going to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.

Instruction on Turkey Preparation:

When boiling turkey breasts I prefer extra flavor so I boiled mine in 2 cups of chicken stock, then added water until they were covered. I also added a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also used leftover roasted turkey, which would be yummy.

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Starting the filling:

Heat butter over medium-heat until melted and starting to froth.

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Add diced carrots, celery and onions.

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SautÊ for a few minutes, stirring occasionally, until onions start to turn translucent. Add stock and stir.

In a separate small sautĂŠ pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.

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If using frozen peas and corn, I like to give them a quick rinse in a colander.

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Add the roux to the sautÊed veggie and stock mixture. Stir. Add the peas, corn, bouillon cube, heavy cream, cooked turkey, dried herbs, salt and pepper.

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Give a stir. And a smell. Allow to sit on a very low heat.

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In the meantime, prepare your stuffing according to box directions. Of course you can make your own.

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Taste the turkey filling mixture for seasoning and adjust accordingly. Use a ladle or large spoon transport the filling into the prepared pie crusts. I could honestly eat this like a soup, but the pot pie is amazing.

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Don’t be afraid to fill it to the brim. Then using half of the stuffing mixture, make an even layer across the top. You can pile it on high. Use the remaining stuffing to do the same with the other pie.

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Place them on individual baking sheets and bake at 350° for 30-35 minutes, until stuffing crust starts to brown.

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Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!

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Caramelized Onion & Cheese Tart

Don’t you just love rustic looking tarts? They are like the most understated cool. Like, I’m all that and I’m not even trying. I’m totally flavorful and unpretentious. I could go on…  Just make the tart, it’s yummy and you’re going to like the way it looks on your table.

Tart serves 6

Crust:

2 cups flour

1 tsp salt

5 oz (10 Tbsp) cold and cubed unsalted butter

2 Tbsp ice cold water

1 large egg

Caramelized Onions:

3-4 medium onions (about 2 ½ cups), thinly sliced (and left in rings if possible)

2 Tbsp olive oil

2 Tbsp butter

1 tsp granulated garlic

½ tsp salt

Âź tsp freshly ground pepper

½ tsp dried thyme

Filling:

8 oz ricotta cheese

½ grated Parmesan

1 egg, beaten

Âź tsp freshly ground black pepper

Caramelized onions

Egg wash:

1 egg

2 Tbsp water

Place the flour, salt and butter in a food processor. Turn it on and let it process until it resembles course bread crumbs. Add the water, a tablespoon at a time and pulse. Add the egg and pulse again until it forms a doughish mass. (Add 1 more tablespoon of water if- and only if- need be.) Gently knead the dough and form into a ball, place in plastic wrap or in a plastic bag. Flatten slightly, so it resembles a disc (easier to roll out) and place in the fridge for at least 30 minutes.

To caramelize the onions, heat oil and butter in a saute pan on a medium heat. When butter starts to foam, add onions. Let them go a few minutes, stirring occasionally to avoid burning and promote even browning. After about 5 minutes, add the granulated garlic, salt, pepper (a sprinkling) and thyme. Stir to incorporate the seasoning and allow the onions to continue to cook, for about 25 more minutes, stirring occasionally but letting them do their thing, until all rich and golden and caramelized.

Preheat oven to 400 degrees. Remove dough from fridge and set aside. In a bowl mix mix ricotta, Parmesan, egg and pepper. When all combined, fold in onions and set aside. Mixture should be thick, not runny.

On a floured surface, roll out dough. The best part about the “rustic” tart is that it doesn’t have to be perfect in shape, so circle-ish is fine. Just try to keep it even in thickness. When rolled out about 10-11 inches, transfer and center dough on a baking sheet. Place the cheese and onion mixture in the center of the crust and fold up the edges all the way around. Brush the dough with the egg wash and place in the oven. Bake for about 25 minutes, until crust is golden. Allow to cool slightly before slicing and serving. Tart is rich and cheesy (and awesome) so I recommend serving it with something lighter, like a Mesclun salad with a vinaigrette dressing or apple slices.