Serves: Makes 12 individual pot pies plus a small casserole to yield 4 more servings.
1-cup glass measure
ceramic baker (12" x 9" oval to just fit breast)
2-cup glass measure
mega skillet (Calphalon 15")
12 1-cup porcelain ramekins
porcelain baker / casserole (13" x 9")
2 T. fresh thyme leaves (strip from stems with thumb and index finger)
2 T. fresh rosemary leaves, finely chopped (strip from stems with thumb and index finger then chop with knife using rocking motion
2 T. fresh sage leaves, finely chopped (stack leaves, slice finely crosswise, then chop with knife using rocking motion)
2 T. garlic, minced (5-6 cloves)
1 T. dry mustard (Coleman's)
1 T. kosher salt
1.5 t. black pepper, freshly ground
3 T. extra virgin olive oil
3 T. lemon juice, freshly squeezed
1/2 bone-in turkey breast (~3.5 - 4 lbs.)
1 C. Albariño white wine
2 sheets puff pastry, preferably thawed in refrigerator overnight (Pepperidge Farms)
2 onions, chopped into 3/4" triangular chunks
4 stalks celery, roll-chopped into 1/2" triangular chunks
6 carrots, peeled and roll-chopped into 1/2" triangular chunks
1 stick unsalted butter (8 tablespoons), sliced into 4 pieces
fat, separated from pan juices
1/2 C. flour
8 C. chicken or turkey stock
pan drippings from roasting turkey breast (~ 2 cups)
3 large Russet potatoes, chopped into 1" triangular chunks
3 T. unsalted butter
1/2 C. (heaping) flour
chopped/shredded turkey pieces (~4 cups), along with any herb paste that has fallen off turkey
2 t. kosher salt
1 t. black pepper, freshly ground
2 C. frozen petite peas, thawed (Bird's Eye)
1/2 C. fresh curled parsley, chopped--not minced
2 eggs, beaten
Roasting the turkey breast:
Harvest herbs and wash. Wrap in paper toweling and refrigerate if not using immediately. Chop herbs and place in 1-cup glass measure. Add garlic, dry mustard, salt, pepper, EVOO, and lemon juice. Stir well to combine and form a thick paste.
Preheat oven to 325°F. Rinse turkey breast and dry thoroughly with paper toweling. Be sure to blot all crevices so that marinade is not diluted by excess water clinging to breast. Separate skin from breast being careful not to remove skin entirely. Skin and fat will flavor the breast and keep it more moist.
Slather herb paste all over turkey breast, under and over the skin and between all crevices. Place breast in oval baker that just hugs the breast. Pour wine around and over the breast.
Roast for 1.5 hours or until a "insta-read" thermometer reads 165°F when poked into the thickest part of the breast. Let breast rest for at least 30 minutes.
Remove breast plate and rib bones as well as skin, scraping off and reserving any excess herb paste from skin and bones to add to the turkey pieces. Slice breast into 1-inch thick slices and chop or pull apart into large 1"x2" bite-sized pieces. Pour pan juices into 2-cup glass measure and allow fat and drippings to separate.
Preparing the pastry:
If pff pastry is not already thawed in refrigerator, thaw puff pastry on counter top. When pasty is soft enough to handle without cracking, unfold sheets on to baking sheet or cutting board. Cut 12 circles using 1-cup metal measure. For each puff pastry sheet, cut 4 circles in the corners first and then 2 more circles in the inside. Score circles with a large criss-cross "X" or a large asterisk in the center of each circle. Place baking sheet/cutting board with scored circles and scraps in freezer to firm up pastry until ready to bake. Preheat oven to 400°F.
Preparing the filling:
Prep vegetables. Rinse potatoes and leave to soak in cold water to remove excess starch.
Melt 1 stick of butter in mega skillet. Sauté onions until soft and becoming translucent. Add celery and carrots. Sauté, stirring occasionally over several minutes, until brightly colored and flavors have melded. Stir in 1/2 cup of flour and stir vigorously and scrape pan bottom to create a pre-roux. Add stock and pan juices. Stir toc combine and bring to a simmer. Add the potatoes and simmer until tender. Mixture will be very soupy rather than gravy like. When the potatoes are approaching tenderness, make a secondary roux.
Melt 3 T. butter in a small skillet. As butter starts to brown, add flour and stir vigorously with a wooden spoon to create roux. Let bubble and froth, cooking to remove uncooked flavor of flour. Add half of roux to soupy mixture and stir. Check consistency. If still thin, add more roux as appropriate. Stir and check consistency, adding additional roux until desired thickness is achieved. Add turkey pieces, being sure to include all excess herb paste that has accumulated on cutting surface. Season with salt and freshly ground pepper. Taste and adjust seasonings, if necessary. Turn off heat. Add peas and parsley. Stir well to combine and ingredients and taste one more time, adding any seasonings, if necessary.
Baking the pot pies:
Be sure oven is pre-heated to 400°F. Divide turkey-gravy filling among 12 ramekins and casserole dish. Arrange ramekins on a baking sheet. When ready to bake, remove pastry circles and scraps from freezer and arrange one circle on each ramekin. Place pastry scraps over casserole in jigsaw puzzle fashion, leaving gaps here an there to create vents. If using egg wash, brush top of pastry with beaten eggs. Place baking sheet of ramekins on top rack of oven and casserole on bottom rack. Bake for 30 or until pastry is puffed and golden. Let sit for 5 minutes before serving. Using oven mitts, place ramekins on individual dinner plates.
Tap friends for your and their favorite side dishes and voila! A casual Thanksgiving feast!
The Bounassis (sans poor Kate!) and the McInPenners came over on 23 November 2013 bearing many wonders from their kitchens. A group effort led to an amazing dinner of:
-Cranberry G&Ts and Cranberry Martinis
-Potato Fries Chips from Hokkaido, Japan
-Turkey Pot Pie
-Roasted Brussels Sprouts with Pancetta
-Roasted Butternut Squash
-Theresa McIntire's Better-Than-Gulf-Stream Wild Rice Salad
-Salad of Persimmons, Arugula, Walnuts, and Dried Cranberries
-Theresa Bounassi's Classic Pumpkin Pie with Leaves Carved by Mickey
-Theresa Bounassi's Spiced Fruit & Nut Pie--Mickey's Favorite
-TJ's Vanilla Bean Ice Cream