Turkey Pies Recipe

Turkey Pies Recipes

Ingredients :

8lb turkey meat, cut up


2 large carrots, cut coarsely

2 large stalks celery (with leaves), cut coarsely

1 small onion

6 cloves

6 large sprigs parsley

12 peppercorns

1 bay leaf

3 tsp salt (or to taste)

1/4 cup turkey fat, butter or vegetable oil

1lb mushrooms, sliced

2 cups turkey stock

12 medium carrots, sliced thin

1 medium bunch celery, sliced thin on diagonal

3 tsp salt

1/2 tsp pepper

2 tsp dried leaf thyme

1 tsp dried leaf marjoram

1 tsp dried leaf chervil

1 cup chopped parsley

1lb cooked ham, cut in strips (canned ham is fine)

1 cup butter or margarine

1 cup chopped onion

1 cup flour

6 cups liquid (vegetable cooking liquid plus turkey stock)

2 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

1 tsp lemon juice

2 cups light cream

sage pastry

1 egg yolk

1 tbsp cold water

Method :

Put turkey in large kettle and cover with cold water. Add coarsely cut carrots, celery, onion stuck with the cloves, parsley, peppercorns, bay leaf and salt. Bring to a boil, turn down heat, cover and simmer until turkey is just tender, 2-3 hours. Lift out of pieces of turkey and cook. Strain, cool and chill turkey stock. Lift fat off top of stock and set aside to use later. Take turkey meat off bones and cut into bite-size pieces. Refrigerate stock, fat and meat until you are ready to make the pie (all of this step can be done the day ahead). You should have about 10 cups (2.5 liter) turkey meat and 14 cups (3.5 liter) stock. Have ready two 3-qt (4-liter) casseroles when you start to make the pies.

Heat 1/4 cup (60ml) turkey fat, butter or vegetable oil in large heavy skillet. Add mushrooms and cook gently 5 minutes, stirring. Remove from heat. Heat 2 cups turkey stock to boiling in large saucepan. Add sliced carrots and celery. Bring back to a boil, turn down heat, cover and cook until vegetables are tender-crisp, about 10 minutes. Drain, saving cooking liquid. Combine 3 tbsp salt, pepper, thyme, marjoram, chervil and parsley in a small dish. Put layers of turkey, mushrooms, vegetables and ham strips in each of the casseroles, sprinkling each vegetable layer with a little of the salt-herb mixture and continuing the layers until all ingredients are used. Heat the 1 cup butter (or margarine) in a large saucepan. Add chopped onion and cook and stir 3 minutes or until onion is limp. Sprinkle in flour. Let bubble. Remove from heat. Add the 6 cups (1.5 liter) liquid. (Save any left-over stock for soup for another day). Stir to blend. Add 2 tsp (10ml) salt, pepper and nutmeg. Return to heat and cook until boiling, thickened and smooth, stirring. Stir in lemon juice and cream.

Pour half of this gravy over the layers in each casserole. Cool to lukewarm. Heat oven to 400F (205C) if you are going to bake the pies immediately. Prepare Sage Pastry and top pies with it, sealing pastry well to the edges of the casseroles. Cut a large vent in the top of each pie. Beat egg yolk and 1 tbsp water together lightly with a fork and brush some of this mixture over pastry (not on edge). Bake about 1 hour or until turkey mixture is bubbling well and pastry is dark golden brown. Serve very hot.

Note : If you want to make the pies a day ahead of time, refrigerate them after the pastry topping is added. Remove from refrigerator about an hour before baking time to let them warm up a little. Then cut the vent in the top, and brush with egg yolk mixture and bake as directed.

2 large pies enough  to serve 12

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