Turkey Creme Puff Pie Recipes

TURKEY CREAM PUFF PIE

Steps:

• Make filling:
• Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
• Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes. Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
• Make cream puff dough:
• Put oven rack in middle position and preheat oven to 375°F.
• Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
• Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition. Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate. Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed. Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
• Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more. Let pie stand 5 minutes before serving.

TURKEY POT PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.