Late into the evening last night, I also made a türkey pot pie. So yummy. A little sprinkle of sea salt and freshly ground black peppercorns on top. Recipe to follow.
Dazzle a splash of olive oil in a pan. Saute (any amount you like of) diced onions, celery, garlic, carrots, fresh parsley, until soft. Simmer a splash of white wine for flavor (only you know how much you like!) Turn up the heat to steam the alki out of that baby and leave just the flavor. Grind sea salt and fresh black (or white, or multi-colored) peppercorns to taste. Sprinkle a party of garlic powder. Add enough water to cover half way. Cook awhile until it looks or tastes or feels tender. Reduce that white wine down with some knobs of country fresh cream buttah. Add small diced potatoes. A little more wine. Reduce. Simmer, sizzle, and sing a refrain from a favorite Broadway show tune. See end of post for my favorite…
In a separate pan saute any amount of shredded or diced turkey (that has been dredged in flour and sprinkled with sea salt and freshly ground black peppercorns) in a shallow slip of extra virgin olive oil… adding a teeny knob of country fresh cream butter. Add a 1/2 cup or so of cream or half and half or milk to the turkey mixture. Careful not to burn.
Add this to the other pan with the celery etc. in it… Thicken with a tablespoon or two of flour. Transfer mixture to a pie dish that has been lined with homemade (click here for Gramma P’s Pie Crust recipe) or use store bought pie pastry if pressed for time (ie: if it’s like 9:00pm and you innocently told your famished hubbüb that dinner would take only a half-hour (tops) to make and it’s really already taking about 2 hours to “whip together” ::grimmace::
Top off with second crust and slice in steam vents in the form of a radiant, white-hot sun. Flute the sides. Grab the latest issue of Vanity Fair and indulge in some quiet reading time while the Piepoli bakes at 350 for 40 -50 minutes. Let rest 10 minutes before serving. Serve with a cool simple salad and a glass of pinot grigio…. or chilled mango soda over ice.