(As read and prepared by Alex Tuller for the December 1, 2005 podcast)
I use pre-made frozen puff pastry for this special dinner of fabulous leftovers. And by leftovers.
You’ll need a 9×13 baking dish.
Serves 6 people.
1 package frozen puff pastry (thawed per directions on package)
Turkey cut up into yummy bite sized pieces
2 cups chicken stock
1 medium onion
2 stalks celery
garlic
1 parsnip peeled and diced
1 turnip peeled and diced
1 potato peeled and diced
Left over stuffing
5 tbs butter
1/2 cup flour
1-1/2 cups milk
thyme
parsley
1 egg, beaten
Heat oven to 400. For approximately 30 minutes, bake the diced potato, turnip and parsnip with a 1/4 cup water in a sealed container – can be placed in well sealed foil. Once cooked place in a big bowl with the left over turkey and stuffing.
Dice the celery, onion and garlic and sautee with 1 tbs butter over medium-low heat until just tender. Season with salt and pepper to taste. Approximately 10 minutes. Add to bowl with left over stuff.
Heat 4 tbs of butter in same skillet and when the foam subsides, add flour and cook about 1 minute. Whisk in chicken broth, milk and thyme. Bring to simmer then continue to simmer until sauce fully thickens, about 1-2 minutes. Season to taste with salt and pepper.
Pour sauce over turkey mixture, add parsley and stir to combine everything. Pour into baking dish and arrange the puff pastry on top sealing the sides with the pastry. You may need to roll out the puff pastry a little to make it stretch to fit. Brush the top with beaten egg and bake for about 20 minutes.
Serve with green salad and good basic red table wine.