Thanksgiving Turkey Recipes:

Golden Harvest Pie

Are you looking for Thanksgiving turkey recipes that don't involve roasting a whole turkey?

How about a golden, delicious turkey pie?

This robust delight makes a filling main for a small group.Or can be packed up and taken as your contribution to a larger gathering.

It's simple to double the quantities for a larger group.

Don't forget to add this to your list of Thanksgiving turkey recipes.

golden harvest pie

PREPARATION TIME: 40 MINUTES

COOKING TIME: 1 HOUR 40 MINS

SERVES: 4

1 (2 pound) boneless turkey breast

4 cups chicken stock

4 parsley sprigs

1 bay leaf

3 thyme sprigs

3 black peppercorns

2 large carrots

½ pound turnips

½ cup frozen peas, thawed

3 tablespoons unsalted butter

1 large leek

1 large shallot

5 tablespoons all-purpose flour

½ cup dry white wine

1 cup heavy cream

salt and pepper to taste

¼ cup coarsely chopped parsley

2 tablespoons fresh sage

1 quantity of Herb Pastry Crust

Wash and peel the vegetables. Cut the carrots and turnips into chunks. Use both the green and the white parts of the leek. Wash well and chop finely. Chop the shallot finely.

Prepare a 4 quart baking dish. Grease well with butter.

Use a medium sized saucepan to poach the turkey breast in the chicken stock. Add the parsley, bay leaf, thyme, and peppercorns. Turn the heat to high and bring the stock to a boil. Reduce the heat and simmer, covered, until the turkey meat is cooked through, about 20 minutes.

Transfer the turkey to a chopping board and set the saucepan of stock to one side. Allow the turkey to cool a little. Slice the turkey into ½ inch pieces and transfer to the buttered baking dish.

Preheat your oven to 400°F.

Use a slotted spoon to take the herbs and peppercorns out of the stock you poached the turkey in. Now add the carrots and turnips to this stock and simmer for about 10 minutes until just tender.

Use the slotted spoon again to transfer the carrots, turnips to the buttered baking dish. Add the thawed peas to the baking dish now too. Strain the stock into a bowl and put to one side.

Melt the butter over a medium heat (you can use the same saucepan you used for the stock). Cook the leeks and shallots until soft.Sprinkle over the flour and stir over the heat for about 2 minutes. Stir in the reserved stock and white wine. Bring the mixture to the boil, stirring constantly. Add the cream and cook until the sauce thickens enough to coat a spoon. Season with salt and pepper. Add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.

Take the chilled Herb Crust pastry and roll into a rectangular shape to fit your baking dish. Trim any excess dough and press edges firmly onto the baking dish in a decorative pattern. Brush the top lightly with a little melted butter or milk if desired.

Bake for about an hour. The crust should be golden.

Remove from the oven and leave to rest for 10 or 15 minutes to make serving easier.

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