Having roasted a turkey (a bit randomly) last week, we found ourselves with rather a lot of turkey carcass left to eat, and with only 2.5 of us working on it (I don't feel that Little Bit really pulled his weight), so aside from turkey sandwiches and soup, we needed to find other ways of eating it before it went off. This was one of them. Around Thanksgiving, my cousin had mentioned making his mom's Cuban stuffing, so I asked her for the recipe and made it with this turkey. It was delicious, with completely different flavour notes then the cornbread stuffing I usually do. It most notably has chestnuts, cumin, oregano and coriander in it. Using this left over stuffing as the lid for the pie also meant adapting the cream sauce a little. I made the pie crust a sage one as I find that sage goes really well with turkey. It worked very well! A little on the liquidy side, but as with the White Lasagne a couple of weeks ago, this didn't compromise the pie on the first evening at all, and meant that the leftovers heated up better.
Ingredients:
For the crust:
1 1/5 c flour
1/2 c butter, cold and diced
1 tsp sage
1/4 c milk
For the filling:
1 tbsp butter
1 tbsp flour
2 - 3 c milk
1/2 c white cooking wine
2 tsp cumin
1 tsp coriander
1 1/2 c turkey, roasted and in small pieces
2 carrots, chopped
1 c peas
Salt and pepper to taste
2 c left over Cuban Chestnut Stuffing
1) For the pie crust, place flour in a bowl and cut the butter into it. Using the tips of your fingers, work the butter into the dough. When it has reached the consistency of crumbs, add the sage and then the milk, mixing with a fork. Add the milk only a little at a time until you reach the right consistency. Working the dough as little as possible, bring it into a ball and chill for at least 30 minutes.
2) Make a roux. Melt the butter in a saucepan and stir in the flour, without letting it brown. Gradually add the milk, stirring constantly. You don't want the white sauce to be too thick, but it should not be runny either.
3) Add the spices and the wine. Add the carrots, peas and turkey. Cook slowly, stirring regularly, giving the carrots a chance to start cooking. Salt and pepper to taste.
4) Roll out the dough and line the bottom and sides of a casserole dish with it. Pour in the white sauce, veg and turkey. Spoon the left over stuffing over the top to form a lid, folding down and crimping any excess pastry around the edges.
5) Bake at 180°C for 30 minutes or so until the pastry is golden brown. Dish it up.
This was immensely satisfying and rich, if a little on the heavy side. The flavours all complemented each other nicely. The spices in the stuffing played well with the other flavours and overall this was a success!