Rustic Turkey and Vegetable Pie Recipe

Name: Rustic Turkey and Vegetable Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 large carrot, peeled and sliced (about 1 cup); 3 celery stalks, sliced (about 1 cup); 1 medium yellow onion, sliced (about 1 cup); 2 cloves garlic, finely sliced; Kosher salt and freshly ground black pepper; 1 pound ground dark meat turkey; 8 to 9 ounces cremini mushrooms, sliced; 1 1/2 tablespoons all-purpose flour; 1/4 cup dry white wine; 2 cups low-sodium homemade or store-bought chicken broth; 2 teaspoon Worcestershire sauce; 4 thyme stems, stripped; 1 sheet frozen puff pastry, thawed but cold; Milk for brushing

This isn't a traditional Thanksgiving dinner; but what table for two can really support a huge Thanksgiving dinner? Instead, this combo of turkey, vegetables, and pastry is really all you need if it's just the two of you, or even three or four of you. (Or if you're celebrating in the UK like me.)

Just whizz the vegetables through the slicing disc of the food processor, and sweat them in a pan. Brown up the turkey, and add the flavor: garlic, fresh thyme, savory Worcestershire sauce, white wine, stock. They all bubble together for a few minutes in a pot, then cover them in store-bought (or homemade) pastry, bake for 20 minutes, and dinner is served.

Rustic Turkey and Vegetable Pie Recipe

Prep 10 mins

Cook 50 mins

Active 25 mins

Total 60 mins

Serves 2 to 4 servings

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2 tablespoons olive oil
1 large carrot, peeled and sliced (about 1 cup)
3 celery stalks, sliced (about 1 cup)
1 medium yellow onion, sliced (about 1 cup)
2 cloves garlic, finely sliced
Kosher salt and freshly ground black pepper
1 pound ground dark meat turkey
8 to 9 ounces cremini mushrooms, sliced
1 1/2 tablespoons all-purpose flour
1/4 cup dry white wine
2 cups low-sodium homemade or store-bought chicken broth
2 teaspoons Worcestershire sauce
4 thyme stems, stripped
1 sheet frozen puff pastry, thawed but cold
Milk for brushing

Adjust oven rack to middle position and preheat the oven to 400°F. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering. Add carrots, celery, onions, and garlic. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened but not browned, about 6 minutes total. Transfer to a bowl and set aside.
Heat remaining tablespoon olive oil in now-empty skillet over medium high heat until shimmering. Add turkey, season with salt and pepper and cook, stirring occasionally, until the pan is dry and the turkey begins to brown, about 8 minutes. Add the raw mushrooms and return vegetables to the pan the cooked vegetables. Stir in the flour to coat everything in the pan. Add the white wine, chicken stock, Worcestershire sauce, and thyme. Cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a casserole dish that just fits it, about 1 1/2 quarts.
Brush the sides of the dish with milk, and drape the pastry tightly across, pressing gently into the milked sides (this will help the pastry stick). Cut a slit for the steam to escape in the center of the pastry, and then brush all the pastry lightly with milk. Place the pie on a rimmed baking dish to catch any spills, and bake until the pastry is puffed and golden, 20 to 25 minutes. Serve immediately.

Special Equipment

Food processor with slicing disc, 1 1/2 quart casserole dish

Nutrition Facts (per serving)
497	Calories
30g	Fat
21g	Carbs
35g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	497
% Daily Value*
Total Fat 30g	39%
Saturated Fat 7g	34%
Cholesterol 120mg	40%
Sodium 303mg	13%
Total Carbohydrate 21g	8%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 35g
Vitamin C 7mg	36%
Calcium 121mg	9%
Iron 4mg	21%
Potassium 1000mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.