1 Picture
Ingredients
- Turkey Stock
- 1 Turkey Carcass
- 2 large onion
- 3 large Carrots
- 3 Stalks Celery
- Water to cover
- Crust
- 2 sticks butter
- 2 1/2 c Flour
- Ice Water
- Filling
- 1 Stick butter
- 1 large sweet onion
- 2 carrots
- 5 c Turkey stock (recipe above or substitute chicken stock)
- 1 c flour
- 4 c left over turkey meat chopped (white & dark)
- salt
- pepper
- concentrated chicken stock
Details
Preparation time 40mins
Cooking time 360mins
Preparation
Step 1
Put Turkey Carcass in large stock pot with onions quartered, carrots (rough chopped), celery (rough chop) and water to cover. Bring to a boil and reduce to simmer for 4 hours. You can substitute chicken stock, but the turkey stock has the best flavor. I usually make the stock Thanksgiving night. Stock can be frozen for future use.
Put butter and flour in Quisinart and pulse till butter is roughly incorporated into flour but large chunks remain. Do not over pulse. Drizzle ice water into quisinart while continue to pulse until it starts to look like a rough dough. Do not pulse until a ball forms, that will be over done. When it looks "clumpy", I roll into a ball and pat it into a a round disk. Put in fridge to rest for at least 20 minutes.
Melt butter in a large saucepan and add onion chopped. Season with a little salt and pepper. Cook over medium to low heat stirring frequently until onion is translucent. Add flour and cook into butter to make a roux. Whisk in Turkey Stock and add 4 teaspoons concentrated chicken stock. Add chopped carrots. Stir and cook until "gravy" thickens. Once gravy is thickened, remove from heat and add chopped, cooked turkey. Check seasoning and stir in more salt/pepper as necessary. Let filing cool slightly.
Roll out pie crust and line ramekins or large oven proof mugs with pie crust. Fill with turkey pie filling just below top. top with top crust and crimp edges. Cut a couple of slits in top. Depending on size of containers, it may make more pies. Make extra pie crust as necessary and assemble pies. They may be frozen in this state and baked later (straight from the freezer).
Put pies in 425 oven and bake for approximately 25-30 minutes (longer if frozen) or until crusty and golden brown. Allow to cool slightly before devouring.
Review this recipe