Monday, September 5, 2011

Turkey Pie

From the same magazine as the crab-alfredo-shells thing.

Mise en place: Ground turkey, mirepoix, garlic, thyme, flour, tomato paste, canned tomatoes, chicken broth, red wine, Worcestershire sauce, Dijon mustard, frozen green beans, frozen hash browns, butter, sharp white cheddar.

The recipe actually calls for peas, but Susan won't eat them, so I substituted the green beans.

Brown the turkey:

Sweat the mirepoix:

Let it brown a bit, and add the garlic and thyme:

.. then the tomato paste and flour.

Be sure to have a nice vodka cocktail on hand:

Finally, stir in the tomatoes (sans juice - keep that handy for thinning the sauce if needed), Worcestershire sauce, chicken stock, and mustard.

Every time I use Worcestershire sauce I think of Jennifer Patterson and how she used to call it "Wooster Sauce."

Then stir in the turkey, pour the whole mess into a casserole, top with hash browns, and drizzle with melted butter. The recipe calls for eight cups of hash browns! This is about four:

Bake it at 400°F for a while till it looks like this:

Top with cheese, and bake some more:

Somehow I neglected to take a pic of it on the plate, but since it's just a casserole it didn't look like much. It was really pretty good, though - this will be repeated, maybe with some mushrooms added.

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