We purchased a beautiful 12-pound heritage turkey from Jerry Tindall of Grow International this year. Being new to this beautiful area, we knew we’d have a smaller than usual group gathering around our table so opted for a smaller bird this year.
And there were plenty of leftovers. So now, after the requisite turkey sandwiches, we start the nest fun phase.
The crust was made with a mixture of unbleached flour and whole wheat flour, butter and water. I rolled out four ovals and placed one centered in each of the ramekins. After filling, I just folded the edges over the top, no crimping and it worked perfectly.
To make the filling, I cut up some onion and started softening those in some olive oil. Then added some cut up carrots. After raiding the frig for leftovers, I added the remains of the Brussels sprouts. I also dumped in the hedgehog mushrooms my daughter had foraged a few days ago. All that simmered a bit with the help of some leftover gravy. Then I added about 3 cups of cut up turkey.
I was told to make it again, so writing up this blogpost with the way I put it together will help me in the future!!
Tonight Graham will make turkey tettrazini.