Shelly's Recipe

TURKEY POT PIE WITH ONION SAGE DRESSING

Category: Casseroles - Chicken and Turkey

Turkey Filling
3 tbsp butter
1 cup sliced mushrooms
3 tbsp flour
2 1/2 cups turkey broth
2 cups cut-up cooked turkey
1 cup peas, fresh or frozen
1/2 cup finely diced carrot
1 tsp chopped fresh sage, or 1/2 tsp dried
Salt and freshly ground black pepper, to taste
1 recipe Onion Sage Dressing - below
2 tbsp melted butter

In a 2-quart saucepan, melt the butter. Add the mushrooms and saute until they give off some of their liquid, about 4-6 minutes. Sprinkle the mushroom with the flour and stir until the flour is cooked and small bubbles form on the bottom of the pan, about 2-3 minutes. Gradually whisk in the broth, stirring until smooth. When the broth begins to boil, reduce the heat and stir in the turkey, peas, carrot, and sage. Taste the sauce and adjust the seasoning with salt and pepper.

Preheat the oven to 375. Make the dressing: Place the turkey mixture in a 3 quart or 13x9 inch casserole dish, cover it with the dressing and sprinkle the top with melted butter. Bake for 30 to 45 minutes, until the dressing is golden brown and the turkey filling is bubbly.

Onion Sage Dressing
4 tbsp butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp dried sage
1/4 tsp dried thyme leaves
4 cups dry French bread, coarse crumbs
1/2 cup turkey broth

In a saute pan, melt the butter and add the onion, celery, sage, and thyme. Saute for about 3 minutes, until the vegetables are soft. Place the bread crumbs in a mixing bowl. Add the onion-celery mixture and toss well. Add some of the broth, a few tbsp at a time, to moisten the bread crumbs. If you like your dressing moist, add all of the broth; if you like it drier, add just enough to suit your taste.