Rustic Turkey and Vegetable Pie Recipe

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Kerry Saretsky

This isn't a traditional Thanksgiving dinner; but what table for two can really support a huge Thanksgiving dinner? Instead, this combo of turkey, vegetables, and pastry is really all you need if it's just the two of you, or even three or four of you. (Or if you're celebrating in the UK like me.)

Just whizz the vegetables through the slicing disc of the food processor, and sweat them in a pan. Brown up the turkey, and add the flavor: garlic, fresh thyme, savory Worcestershire sauce, white wine, stock. They all bubble together for a few minutes in a pot, then cover them in store-bought (or homemade) pastry, bake for 20 minutes, and dinner is served.

Recipe Facts

Active: 25 mins
Total: 45 mins
Serves: 2 to 4 servings

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Ingredients

  • 2 tablespoons olive oil

  • 1 large carrot, peeled and sliced (about 1 cup)

  • 3 celery stalks, sliced (about 1 cup)

  • 1 medium yellow onion, sliced (about 1 cup)

  • 2 cloves garlic, finely sliced

  • Kosher salt and freshly ground black pepper

  • 1 pound ground dark meat turkey

  • 8 to 9 ounces cremini mushrooms, sliced

  • 1 1/2 tablespoons all-purpose flour

  • 1/4 cup dry white wine

  • 2 cups low-sodium homemade or store-bought chicken broth

  • 2 teaspoons Worcestershire sauce

  • 4 thyme stems, stripped

  • 1 sheet frozen puff pastry, thawed but cold

  • Milk for brushing

Directions

  1. Adjust oven rack to middle position and preheat the oven to 400°F. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering. Add carrots, celery, onions, and garlic. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened but not browned, about 6 minutes total. Transfer to a bowl and set aside.

  2. Heat remaining tablespoon olive oil in now-empty skillet over medium high heat until shimmering. Add turkey, season with salt and pepper and cook, stirring occasionally, until the pan is dry and the turkey begins to brown, about 8 minutes. Add the raw mushrooms and return vegetables to the pan the cooked vegetables. Stir in the flour to coat everything in the pan. Add the white wine, chicken stock, Worcestershire sauce, and thyme. Cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a casserole dish that just fits it, about 1 1/2 quarts.

  3. Brush the sides of the dish with milk, and drape the pastry tightly across, pressing gently into the milked sides (this will help the pastry stick). Cut a slit for the steam to escape in the center of the pastry, and then brush all the pastry lightly with milk. Place the pie on a rimmed baking dish to catch any spills, and bake until the pastry is puffed and golden, 20 to 25 minutes. Serve immediately.

Special Equipment

Food processor with slicing disc, 1 1/2 quart casserole dish

Nutrition Facts (per serving)
940 Calories
59g Fat
71g Carbs
33g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 940
% Daily Value*
Total Fat 59g 76%
Saturated Fat 14g 69%
Cholesterol 90mg 30%
Sodium 877mg 38%
Total Carbohydrate 71g 26%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 33g
Vitamin C 6mg 32%
Calcium 113mg 9%
Iron 5mg 28%
Potassium 933mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)