Lights! Camera! A few weeks ago, Channel 7 anchor Frances Rivera and her TV crew came to my kitchen to learn how to make turkey pie. The recipe is from "The New Boston Globe Cookbook," which came out last month.
The pie is great for dinner the day after Thanksgiving. Combine leftover turkey with apples in a nice veloute sauce. Cover it with a biscuit crust, which is baked on its own at first, then again on top of the pie; it's beautifully flaky.
Watch for the segment on Frances's "The Dish" on Thursday Nov. 19 at 10 p.m. and Friday Nov. 20 at 5 p.m.
(Yes, she is as beautiful as her photo, and a real sweetie.)
Turkey pie with apples and biscuit crust
The crust for this pie, which is based on leftover roast turkey, is baked separately from the filling, so it doesn’t get soggy. It’s a biscuit dough with lots of fresh parsley. Roll it out so it’s the same shape as your dish (round, oval, rectangular), bake it on a sheet, then finish the baking on top of the creamy turkey pie. The recipe comes from the Dorset Inn in Dorset, Vt.
Butter (for the dish)
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter
2 tablespoons solid vegetable shortening
1/4 cup chopped fresh parsley
1/2 cup whole milk, or more if necessary
Extra flour (for rolling)
1. Set the oven at 350 degrees. Have on hand a deep 10-inch baking dish. Butter it lightly. Line a baking sheet with parchment paper.
2. In a bowl, mix together the flour, baking powder, and salt. Add the butter and shortening. With your fingers or the tines of a fork, work the mixture together until it resembles sand. Add the parsley and 1/2 cup of the milk. Use a fork to work the liquid into the flour mixture to form a moist dough. Add more milk, 1 tablespoon at a time, if necessary to form moist clumps.
3. Transfer the clumps to a floured counter and knead lightly, adding a little more flour, if necessary, to shape the dough. Roll the dough into an oblong or rectangle (it should be the same shape as the baking dish). Carefully lift the dough onto the baking sheet.
4. Bake the dough for 10 minutes or until set. Set side to cool.
3 tablespoons butter
3 tablespoons flour
2 tablespoons vegetable oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 leek (white part only), finely chopped
4 cups cooked turkey meat, coarsely chopped
1 tablespoon chopped fresh sage or parsley
2 Granny Smith apples, peeled, cored, and coarsely chopped
1/4 cup apple cider
2 cups turkey or chicken stock
Salt and pepper, to taste
1. In a small skillet, melt the butter and whisk in the flour. Cook over medium heat, stirring, for 5 minutes or until it is golden brown. Set aside.
2. In a large saucepan, heat the oil. Add the onion, celery, and leek. Cook the vegetables over medium heat, stirring often, for 10 minutes or until they soften.
3. Stir in the turkey, sage or parsley, apples, and cider. Bring to a boil, lower the heat, and simmer the mixture for 5 minutes. Transfer to the baking dish.
4. In another saucepan, bring the stock to a boil. Lower the heat to a simmer. Whisk in the butter-flour mixture, salt, and pepper into the boiling stock. When the sauce is smooth and thickened, pour it into the turkey and vegetables.
5. Set the biscuit crust on the filling.
6. Bake the pie for 35 to 45 minutes or until the mixture is bubbling at the edges and the crust is golden brown. Adapted from “The New Boston Globe Cookbook”
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.