What I’m about to disclose is admittedly indulgent, no over-indulgent. Tim and I had 3 Thanksgivings and 4 birds over the past 10 days. We hosted Friendsgiving this year the weekend before Thanksgiving as an excuse for friends to gather in revelry, libations, and comfort food. We hosted about 18 people, always thinking we would not have enough, thought to deep-fry one turkey and bake another. Then up in Jersey, we did my Dad’s Thanksgiving on Thursday and my mom’s on Saturday. When we got back Sunday, even after friends came by for leftovers, we had so much damn turkey. We had really overdone it this year and this was our reckoning. How do we keep the excitement of the feast alive? Monday night we put this together and I must say, the magic and wonderment was back in the kitchen and in our bellies. Enjoy!
Prep time: 40 min
Cook time: 40 min Servings: 8 Pie Crust: 2 cups whole wheat flour 4 tbsp butter, cut in chunks 5-8 tbsp water
1) Sift flour and salt into large mixing bowl and rub butter until ingredients thoroughly mixed.
2) Gradually add water one spoon at a time and knead into dough. 3) Cut in half and press into 2 discs. Used wax paper to separate and refrigerate for 30 minutes.
Filling: 2-3 cups homemade turkey stock (or organic store bought chicken broth) 1 1/2 cups cubed cooked turkey 3 tbsp butter 1 small onion, minced 5 celery stalks, chopped 5 carrots, peeled and chopped 4-5 medium waxy red fingerling potatoes, diced with skin on 1/3 cup milk 3 tbsp whole wheat flour 1 tbsp olive oil 1 tbsp fresh thyme, oregano, and sage, chopped salt and pepper to taste
1) Preheat oven to 425. Evenly press one disc of pie crust dough into bottom of 10″ pan, set aside.
2) In large dutch oven, melt half of butter and swirl olive oil. Add veggies, sautee and occassionally stir over medium high heat for 5 minutes until they begin to reduce down.
3) Gradually ladle in turkey stock to achieve desirted consistency. Bring mixture to a boil and reduce heat to simmer. Cook until potatoes are tender but still firm.
4) In a medium saucepan, melt the remaining butter. Stir in the turkey and flour. Slowly ladle in some turkey stock to allow sauce to thicken. Slowly stir in milk. Combine turkey base into the vegetable filling.
5) Spoon in filling and evenly spread remaining pie crust dough over top. Cut slits in the top crust to let out steam.
6) Bake at 425 for 15 minutes. Reduce oven temperature to 350 and continue baking for 20 minutes, or until crust is golden brown.