This seems like a lot of work, but there is a lot of payoff!
I cooked my turkey in my InstaPot. The turkey came out moist, and there was a lot of flavorful stock. There was a lot of stock leftover as well, so there was plenty left over for future use.
The vegetables give the stock big flavor.
The sauce is creamy and a bit rich. The stock gains the flavor of the stock, so you don’t really miss the vegetables in the pie.
I think you could easily make this with left over turkey. It would save some steps for sure. You could then use chicken stock instead of the turkey stock. I don’t think it would change the flavor too much.
While a bit time consuming, I think it was worth it!
TURKEY PIES
12 Pound Turkey
1 Onion
2 Whole Cloves
4 Carrots, Sliced
1 White Turnip, Sliced
1 Clove Garlic
2 Sliced Parsnips
½ Cup Flour
½ Teaspoon Pepper
1 Teaspoon Salt
½ Teaspoon Nutmeg
3 Cups Turkey Stock
½ Teaspoon Lemon Juice
2 Cups Cream
2 Pie Crusts
Cut turkey into pieces, half cover with boiling water. Add onion, cloves, carrots, turnip, garlic, and parsnip. Simmer until turkey is tender. Remove turkey and cool. Strain stock, chill and skim off fat. Melt ½ Cup of the turkey fat, add flour, pepper, salt and nutmeg. Blend until smooth. Add turkey stock, lemon juice and cream. Cook until thickened stirring constantly. Cut turkey into ¾ inch cubes and add 6 cups diced turkey to the thickened sauce. Cool. Roll pastry to fit a pie pan. Fill with creamed turkey. Brush the edge of pastry with water. Top with pastry crust, press edges together. Make a few slits into the top of each pastry. Bake in a 450 degree oven for 35 to 40 minutes.
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