Get RecipeRustic Turkey and Vegetable Pie
Living in England means Thanksgiving is pretty much just me and Mr. English. Actually, this year, there will be three of us, but you get the picture. No giant roast bird. No plethora of pies. No smorgasbord of sides. It just doesn't make sense.
But however nontraditional our Thanksgiving is, I still want it to taste traditional. Because here in the UK, I work on Thanksgiving Thursday, and then come home eager to celebrate my favorite holiday. So I had to come up with something that not only felt traditional and American, but was also could be easy and simple to throw together.
Hence, the turkey pie. A little British accent in our classic Thanksgiving feast. I use my food processor to jet-slice celery, carrots, onions, garlic, and mushrooms. I stew them with ground dark meat turkey, fresh mossy thyme, deeply savory Worcestershire sauce, wine, and stock. They blip together on the stove for a few minutes, and then I spout them off into a beautiful baking dish, cover with store-bought puff pastry, paint it with milk, bake it, and voila. This gorgeous, puffed, steaming meal full of turkey and vegetables and salty, crunchy pastry emerges from the oven, ready to over-stuff me and Mr. English, or to share with our one Thanksgiving guest.
It tastes like home. It feels hearty. It's classic, if a bit different. And it's Thanksgiving for just a few in under an hour.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.