Turkey Apple Potpie Recipes

APPLE TURKEY POTPIE

Steps:

• In a large saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg. Spoon into an ungreased 11x7-in. baking dish. , On a lightly floured surface, roll out pastry to fit top of dish. Place over filling; flute edges and cut slits in top. , Bake at 425° for 25-30 minutes or until crust is golden brown and filling is bubbly.

TURKEY, ONION, AND APPLE POT PIE

Steps:

• Peel onions and thinly slice crosswise. Peel and core apples; thinly slice crosswise. Peel yams; cut in half lengthwise, then thinly slice crosswise.
• Melt butter in a 5- to 6-quart pan over high heat. Crumble turkey into pan; stir often until no longer pink, about 4 minutes.
• Add onions, apples, yams, sage, and caraway seed; cover and cook over medium heat, stirring occasionally, for 10 minutes. Uncover, turn heat to high, and stir often until liquid is evaporated and onions begin to brown, about 5 minutes.
• In a small bowl, mix broth, sherry, and cornstarch. Add to turkey mixture and stir until it boils and thickens. Remove from heat and add salt and pepper to taste. Let cool to room temperature, stirring occasionally, 30 to 40 minutes. Spoon mixture into a shallow, round 1 1/2- to 2-quart casserole or a 10-inch pie pan that holds at least 6 cups.
• On a lightly floured board, roll cream cheese pastry (or unfold and roll refrigerated pastry) into a round about 2 inches wider than the diameter of the casserole or pie pan. Center pastry over filling; trim edges to overhang rim about 1 inch. Fold overhang under pastry flush with rim. Flute pastry firmly against casserole or pan rim and slash top decoratively. If desired, reroll pastry scraps, cut into decorative shapes, and lay on top of pie.
• Set pie on a foil-lined 12- by 15-inch baking sheet. Brush top with cream.
• Bake in a 375° regular or convection oven until pastry is well browned and filling is bubbling, 35 to 45 minutes. If crust rim darkens excessively before center browns, fold foil from sheet up to cover rim loosely. Spoon pastry and filling from casserole to serve.

APPLE PIE PUFF PASTRY TURKEY

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the brown sugar, pumpkin pie spice and salt in a small bowl until well combined.
• Melt the butter in a medium nonstick skillet over medium heat. Add the apples and cook until beginning to brown, about 5 minutes. Add the lemon juice and 3 tablespoons of the brown sugar mixture and continue to cook until the apples are soft and the sugar is caramelized, about 10 minutes. Let cool.
• Beat the egg with 1 tablespoon water in a small bowl. Unfold 2 puff pastry sheets and cut a circle from each using a 7-inch bowl. Use the scraps to form the head, neck, wattle, feet and wing: Cut a piece vertically off one side of one of the scrap pieces, about 1 1/2 inches wide at the top and coming to a point at the bottom. Cut about 3 inches off the top of this strip. Pinch the pointed end and fold up and over to form the head and neck of the turkey. Next, cut 2 small triangles (about 1 1/2 inches) at the base for the feet. Cut 2 small triangles out of each foot to form 3 toes, then pinch these slightly to make claws. Cut one 2-inch-long narrow triangle with a slightly rounded base for the wattle. Cut a 4 1/2-inch triangle off the opposite corner of the scrap dough for the wing. Cut 2 small triangles from 2 of the edges and score each of these edges slightly with a few lines.
• Transfer one of the pastry circles to a parchment-lined baking sheet. Use the egg wash to attach the head, neck, wattle and feet (the pieces should slightly overlap onto the pastry circle).
• Unfold the remaining 2 sheets puff pastry and brush one side of one sheet with egg wash. Sprinkle the remaining brown sugar mixture in an even layer over the egg wash. Top with the second puff pastry sheet. Using the creases in the puff pastry as a guide, cut off a third of the pastry rectangle to make 2 rectangles, one large (two-thirds of the original rectangle) and one small (one-third of the original rectangle).
• Cut 10 horizontal strips from the large rectangle, each about 3/4 inch wide, being careful not to cut completely through to the other side (these will be the feathers). Brush the right half of the pastry circle with egg wash and top with the feathers piece, curving it to follow along the right edge of the puff pastry round. Crimp with a fork to seal and twist each strip.
• Cut the smaller rectangle into 10 horizontal strips. Twist and place around and between the larger twisted strips to fill out the feathers.
• Add the apple mixture to the center of the puff pastry round. Brush the outside with egg wash and place the second round on top. Use a fork to seal and press down the edges of the rounds, sealing the pieces and the apples inside the round. Brush all over with egg wash (including the twists). Place the wing in the center of the round and brush with egg wash. Bake until very golden brown and puffed, 45 to 50 minutes. Let cool before serving.

TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

TURKEY APPLE POTPIE

Steps:

• In a saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well. Spoon into an ungreased 11-in. x 7-in. x 2-in. baking dish. On a floured surface, roll pastry to fit top of dish. Cut vents in pastry, using a small apple cookie cutter if desired. Place over filling; flute edges. Bake at 425 degrees F for 25-30 minutes or until crust is golden brown and filling is bubbly.

MARC PEEL'S TRUFFLED TURKEY POTPIE

Steps:

• Pluck as much turkey meat from carcass as possible and set aside. You need about 2 cups.
• Thinly slice 1 carrot, 1 stalk celery and 2 onions. Chop up turkey carcass roughly so it will fit into a large pot. Add peppercorns, bay leaves and white wine, and fill the pot with water to just below the top of the turkey bones. (Use as little water as possible.) Simmer for 3 hours, occasionally skimming foam off top. Strain stock, skim off any fat and reduce stock over high heat to about 1 cup.
• While stock is reducing, peel potato, remaining carrot and onion and roughly dice them, along with remaining celery.
• Dust turkey meat with flour; saute over high heat in 2 tablespoons vegetable oil until turkey crisps. Add vegetables and saute until vegetables are just barely tender, 8 to 10 minutes.
• Remove vegetables and turkey; add stock and cream to the pan and bring to boil for 5 minutes, just until it begins to thicken. Return turkey and vegetables to the pan with cream, and simmer a couple of minutes longer. Season with thyme, salt and pepper. Remove and cool.
• When mixture is cool, fill 4 10-ounce souffle molds with mixture. Top with slivered black truffles and tiny batons of foie gras.
• Top the souffle molds with flaky pastry, rolled about 1/8-inch thick. Pierce in center with fork to allow steam to escape and seal edges with egg wash made from 1 egg beaten with 1 tablespoon water.
• Bake at 425 degrees until top is golden brown, about 15 to 20 minutes. Serve hot.

TURKEY APPLE POTPIE

Steps:

• In a saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well. Spoon into an ungreased 11-in. x 7-in. x 2-in. baking dish. On a floured surface, roll pastry to fit top of dish. Cut vents in pastry, using a small apple cookie cutter if desired. Place over filling; flute edges. Bake at 425 degrees F for 25-30 minutes or until crust is golden brown and filling is bubbly.

TURKEY POTPIE

Steps:

• Cook turkey and make stock:
• Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well.
• Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 4 cups, about 1 1/4 hours.
• Pour stock through a large sieve into a bowl. Transfer turkey to a cutting board to cool. Discard remaining solids.
• When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside.
• Make pastry while stock simmers:
• Blend together flour, cornmeal, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 2 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Make filling while pastry chills:
• Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes. Add mushrooms, potatoes, and garlic and sauté, stirring, until vegetables are crisp-tender, about 10 minutes. Remove from heat and stir in turkey, peas, and thyme.
• Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish.
• Reheat stock in a 2- to 3-quart saucepan over moderate heat.
• Transfer about 1/2 cup hot stock to a small bowl and whisk in flour, salt, and pepper until smooth. Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes. Pour sauce over filling in dish.
• Put oven rack in middle position and preheat oven to 425°F.
• Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish. Brush with egg white, then bake until filling bubbles and crust is golden, about 30 minutes.
• Transfer to a rack and cool slightly, about 10 minutes.

ALL-AMERICAN TURKEY POTPIE

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball. , Divide dough in half with one ball slightly larger than the other; wrap in plastic. Refrigerate for 30 minutes., For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer., Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry. , Bake at 350° for 35-45 minutes or until crust is light golden brown.