Sensational Seasonal Turkey Pot Pie
1 5lb turkey, whole
2 large onions, chopped
1 head of garlic, minced
3 stalks celery, chopped
1/4 cup turkey fat (from turkey)
1/4 + 1/4 cup butter divided
1/2 cup flour
2 cups turkey broth (from turkey)
2 cups milk
1 tbsp Cured Spice Co. Rosemary sage and thyme
1 tbsp sage (Herb Haven)
1/2 tbsp thyme (Herb Haven)
Salt and pepper to taste
Bay leaves and peppercorns for stock
1/4 bunch parsley, chopped
5 cups of veggies (frozen peas and carrots or any combination of fresh cooked or steamed veggies like zucchini, green beans, corn etc.)
your favourite pie pastry/crust recipe
On a cutting board remove the breasts and legs of the turkey saving the carcass for stock.
Rub 1/4 cup melted butter and rosemary, sage and thyme mixture onto turkey breasts and legs thoroughly.
Roast at 350 degrees for 45-60 mins. (or until cooked through)
While the turkey is cooking, add the carcass to a pot with water, bay leaves, salt and peppercorns. Simmer on low for 4 hours.
Strain the broth and chop up turkey breasts and legs into cubes (removing bones). Strain drippings and separate the fat. Use the fat to make the gravy and the drippings will give added flavour to the broth.
In a large pot, add butter and turkey fat. Fry onions, then add celery and garlic and fry until translucent. Add flour and stir for an additional 3-5 minutes. Add stock, drippings and milk and bring mixture to a boil. Keep stirring the mixture until thickened.
Add veggies to the liquid mixture and chopped turkey.
Season with sage, thyme, salt and pepper and taste mixture to ensure adequate seasoning. Adjust to taste.
Add 2-3 cups of the mixture to your favourite pie crust, bake and enjoy!
There will be extra filling, which can be portioned and frozen for the next time.
Alternatively, if that sounds like a lot of work, drop into Seasons Fine Foods for an oven ready turkey pot pie!
Photography by Nicole Dombroskie Photography