Sunday, December 15, 2013
Also, you could easily make your own pie crust...I often do, but I do like Trader Joe's refrigerated pie crust, and I tend to use one of theirs to make this meal go even faster.
1/2 large onion, chopped finely (or 1 medium onion)
2 stalks celery, chopped
2 carrots, chopped
4 sage leaves, chopped finely
8 oz. mushrooms, quartered
1 lb. cooked turkey, chopped into cubes
3 tbs. butter
2 tbs. flour
2 cups non-fat milk
Freshly grated nutmeg
1 pie crust
Salt & pepper
1. Preheat oven to 400 degrees.
2. In a cast iron skillet over medium-high heat, add 1 tbs. butter. When it begins to foam, add the celery, carrots, onions, sage and mushrooms. Season with salt and pepper. Saute until they begin to soften, about 7-8 minutes. Add the turkey and continue cooking for another 3-5 minutes until the turkey is heated through.
3. Meanwhile, in another pot over medium-high heat, add 2 tbs. butter and heat until foaming. Add the 2 tbs. flour and whisk until the flour is dissolved. Cook for 1 minute (stirring constantly). Slowly add the milk, while whisking constantly. Once all the milk has been added, continue cooking while the sauce thickens. Grate in a little fresh nutmeg and season with salt and pepper. When the sauce has thickened slightly, add it to the vegetable and turkey mixture. It will bubble (see pictures). Let it cook down for 1-2 minutes.
4. Roll out the pie crust until it will fit over the top of the skillet. Lay it gently over the top of the skillet. Don't worry if it doesn't look perfect. It doesn't matter. Pinch a bit around the corners so it stays in place.
5. Put the skillet in the oven and cook for 25-30 minutes. Remove from the oven and serve immediately.