Image courtesy of sodahead.com
I've always been fond of turkey as a rule. I hear so many people whinge and complain that they aren't much for it because it's dry - to be honest i think they must be doing something wrong as i've always found turkey to be quite succulent. I suppose the key to this is keeping it covered, moist and well basted during cooking. Nobody wants a dry turkey.
This recipe is posted at the request of Beau - who desires a "family sized, festive Christmas Turkey Pie". I agree with him - there are too many turkey and leek pies out there, and granted they may be nice - they're not impressive and don't entirely fit the festive periods ideal.
This recipe can work for you in a variety of ways, giving scope to use up any leftover turkey from festive dinners, or you can calso buy cheap cuts of turkey from a supermarket that are ready year round. You can also make this in advance and freeze it in readiness for baking at a later point, providing adequate convenience to suit your busy schedules.
Ingredients
(makes a family sized pie serving roughly 4)
500g Shortcrust pastry (recipe can be found here) (you may want to double the amounts though)
2 or 3 Turkey legs
200g is bacon cut into 1/2 cm pieces
1 large onion (1/2 scored and studded with 3 cloves, other half chopped finely)
3 bay leaves
1 stalk celery chopped finely
1 carrot, chopped finely
1 leek chopped finely
100g chestnut mushrooms. Use porcini if feeling extra festive.
Handful fresh cranberries or redcurrants.
tbsp raisins
Pinch nutmeg and cinnamon
Zest 1 orange
2 cloves garlic crushed
200ml whole milk
200 ml chicken or turkey or game stock
1 and 1/2tbsp plain flour
tbsp butter
tbsp Fresh rosemary, sage and thyme
tbsp fresh tarragon
100ml white wine or dry martini
50 ml sherry
Roll out the pastry and line a suitable dish for cooking our pie. Reserve enough of the pastry for the lid
Preparation: Strip the meat from the turkey legs, be sure to discard any of the small bones. keep the skin if you can. Cut the meat into equal sized pieces (about 3/4 inch should do it). Set to one side.
In a pan saute the 1/2 onion first until soft then add the carrot, celery garlic and mushrooms. Allow to colour and soften then add the turkey meat and herbs. when the turkey meat has coloured nicely, set to one side and cover the pan to keep it warm.
While the main flavours are cooking in a seperate pan infuse the milk with the studded onion and bay leaves. Bring up to temperature but do not allow to boil. Cook for about 15 mins at this heat.
In a seperate pan heat up the butter and add the flour bit by bit. When all the flour is added, strain the milk and add to the flour and butter mix until all liquid is added and the mixture is uniform. You should have a thick white sauce at this point. Keep it moving on a low heat and add the wine, then add the stock. Allow to simmer and reduce until roughly 1/3 of the original volume has evaporated. This should take about 30 mins or so. Stir occasionally. When done, add the sherry combine this liquid with the turkey mix and if thick enough add to the pie dish (already lined with pastry).
Add the cranberries or redcurrants (or both) with the raisins and the orange zest. Sprinkle with pinch of nutmeg and cinnamon.
Lid the pie and pinch the edges - make an air hole in the top. Brush the pie lid with milk then bake in the oven at 180C for about an hour, (longer may be required). Glaze with eggwash (1 egg and butter mixed) every 30 mins for extra shine.
Serve.
