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courtesy of Stolfo Funeral Home

Colonial Turkey Pot Pie Ingredients: ➜ 1 tablespoon canola oil ➜ 1/2 cup diced sweet onion ➜ 1/2 cup diced celery ➜ 1/2 cup diced carrots ➜ 1/3 cup dry white wine ➜ 1 cup turkey stock ➜ 1/2 cup frozen peas, thawed ➜ 1/2 cup cleaned & sliced button mushrooms ➜ 1/2 cup diced red-skinned potatoes ➜ 1/2 teaspoon dried thyme leaves ➜ 1/2 teaspoon minced fresh garlic ➜ 1/2 cup heavy cream ➜ salt and freshly ground black pepper to taste ➜ 1 pound cooked turkey, shredded ➜ 2 tablespoons unsalted butter, softened ➜ 2 tablespoons all-purpose flour ➜ 1 10” x 15” sheet puff pastry, thawed and cut in rounds to fit ramekins or single serve ceramic or glass oven-proof bowls ➜ 1 egg beaten with 1 teaspoon cold water Directions: Heat oil in a large, heavy skillet over medium heat. Add onion, celery and carrots. Saute over medium heat for 3-5 minutes or until vegetables are tender. Add wine to deglaze pan, loosening any browned bits in the skillet. Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat. Add thyme, garlic and heavy cream. Season with salt and pepper to taste. Bring to a boil over high heat and stir in shredded turkey. Bring back to a boil. Immediately reduce heat and gently simmer about 5 minutes, stirring often. Heat until ingredients are fully heated. In a small bowl, combine butter and

flour into a paste. Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened. Ladle turkey mixture into 8 ounce individual ramekins. Cover each with puff pastry circles, allowing a 1 inch overhang. Crimp pastry to edge of the bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough. Gently brush egg mixture over the surface of puff pastry. Bake in a preheated 350 degree oven for 12-15 minutes, until pastry edges are brown. Makes 4-5 servings. ✻

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Philadelphia RowHome Magazine  

Jan/Feb/March 2013

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Jan/Feb/March 2013

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