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Post by Elspeth on Oct 10, 2010 10:50:55 GMT -5
Ingredients: 1.5 cups sliced carrots 1 large onion, chopped 16 ounces fresh mushrooms, sliced (I prefer portabellas and/or criminis, but that's me!) 3 stalks of celery, diced 4 tablespoons of butter 0.25 cups flour 3 cups turkey (or chicken) broth salt and pepper to taste 4 cups cooked turkey meat, cut into bite-sized pieces 4 hard-boiled eggs, peeled and quartered Piecrust (see below)
Instructions: - Saute the carrots, onion, mushrooms, and celery in the butter until onion is clear. - Sprinkle the sauteed vegetables with the flour. Stir to combine. - Slowly add the broth, stirring constantly, cooking until thickened. - Add salt and pepper to taste, and turkey meat, gently stirring to mix. - Add the eggs and pour into a deep 3-quart baking dish.
- Roll out piecrust dough and lay over top. - Moisten the edges of the dough and press to the edges of the dish. - Prick the crust decoratively in the center. - Bake at 400 F for 30 minutes, until crust is golden. - Serve immediately (serves 6-8).
Piecrust Ingredients: 4 tablespoons butter, softened 0.5 tablespoon salt 1 egg 2 tablespoons cold milk 1 cup flour
Instructions: - Cream the butter and salt; add the egg and beat for 1 minute. - Add the milk and beat for another minute. - Add the flour and mix just until blended. - Shape into a ball, flatten, dust with flour, and place in plastic wrap. Chill for at least 2 hours.
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