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Colonial Turkey Pot Pie

Colonial Turkey Pot Pie

Yield: 16 servings.

1/2 cup vegetable oil
1 Tbsp. fresh thyme, chopped
3 Tbsp. fresh parsley, chopped
1 medium shallot, chopped
4 cloves garlic, chopped
1 8-lb. whole turkey
1 large white onion, diced
4 ribs celery, diced
2 large carrots, diced
1 cup dry white wine
1 qt. turkey stock
1 cup shelled fresh peas
1 cup sliced button mushrooms
1 cup chopped redskin potatoes
2 cups heavy cream
to taste, salt and freshly ground black pepper
1/4 lb. unsalted butter, softened
1/2 cup all-purpose flour
3 lb. puff pastry, cut in rounds to fit individual ramekins
1 large egg, beaten with 1 tsp. water

In small bowl, mix together oil and 11/2 tsp. each of thyme, parsley, shallot and garlic. Reserve remaining herbs. Rub oil-seasoning mixture over turkey. Place turkey on tray, cover with plastic wrap and refrigerate overnight.

Place turkey on a rack in shallow roasting pan in preheated 450°F oven. Immediately reduce temperature to 350°F. Roast turkey for about 21/2 hours, or until a meat thermometer inserted into the thigh reads 180°F.

Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1" pieces and reserve. Discard skin and bones.

Discard all but 3 Tbsp. pan drippings in roasting pan; heat drippings in pan on stove top. Add onion, celery and carrots; sautè over medium heat for 3 minutes, until tender. Add wine to deglaze pan, loosening browned bits on pan. Add turkey stock, peas, mushrooms and potatoes. Bring to boil over medium heat. Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to boil over high heat and add shredded turkey. Return to boil; reduce heat and simmer 5 minutes, until ingredients are fully cooked. In small bowl, combine butter and flour into a paste. Slowly stir the paste into turkey mixture until it's combined and mixture is thickened. Ladle turkey mixture into 8-oz. individual ramekins. Cover each with puff pastry circles, allowing 1" overhang. Crimp pastry to edge of bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break dough. Gently brush egg mixture over surface of puff pastry. Bake in preheated 350°F oven for 12-15 minutes, until pastry edges are brown.

Recipe Provided by: Chef/proprietor Walter Staib, City Tavern, Philadelphia.