Turkey, Squash, And Lima Bean Potpie With Cheddar Bacon C

Don’t just share your struggles, and above all, don’t just commiserate with one another. Remember, we are to be ministers of grace to each other. We are to seek to be avenues of the Holy Spirit to help the other person appropriate the grace of God. Praying with and for one another, sharing applicable portions of Scripture, and helping each other submit to God’s providential dealings with us, must characterize our times together.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		November 19	1	Servings

INGREDIENTS

3	c	Water
1	lb	Peeled seeded butternut
		squash cut into 3/4-inch
		cubes about 1 1/2
		cups
1	c	Thawed frozen baby lima
		beans
3	T	Unsalted butter
3	T	All-purpose flour
1	c	Turkey broth or chicken
		broth
2	T	Minced fresh sage leaves
		plus a sage
		sprig for garnish
5	oz	Pearl onions, about 15
		blanched
		in boiling water
		for 2 minutes
		drained and peeled
3	c	Cubed cooked turkey
1 1/4	c	All-purpose flour
1 1/2	t	Double-acting baking powder
1/2	t	Salt
2	T	Cold unsalted butter, cut
		into bits
5	oz	Extra-sharp Cheddar, grated
		about 1 1/2
		cups
4		Bacon, cooked until crisp
		and crumbled
1/2	c	Milk, up to 2/3

INSTRUCTIONS

In a saucepan bring the water to a boil, in it cook the squash with
salt to taste for 6 to 8 minutes, or until it is just tender, and  with
a slotted spoon transfer the squash to a bowl of ice and cold  water to
stop the cooking. In the boiling water cook the lima beans  for 3
minutes, or until they are just tender, with the slotted spoon
transfer them to the bowl, and reserve 1 cup of the cooking liquid.  In
a large saucepan melt the butter over moderate heat, add the  flour,
and cook the roux, whisking, for 3 minutes. Add the turkey or  chicken
broth and the reserved cooking liquid in a stream, whisking,  add the
minced sage and salt and pepper to taste, and simmer the  sauce,
stirring occasionally, for 10 minutes. Drain the squash and  lima
beans, stir them into the sauce with the onions and the turkey,  and
pour the mixture into a 1 1/2-quart shallow baking dish. The  potpie
may be prepared up to this point 1 day in advance and kept  covered and
chilled.  Preheat the oven to 425F.  Make the crust:  Into a bowl sift
together the flour, the baking powder, and the salt,  add the butter,
and blend the mixture until it resembles meal. Stir  in the Cheddar and
the bacon and stir in enough of the milk to form a  soft, sticky dough.
Transfer the dough to a pastry bag fitted with a  3/4-inch star tip and
pipe it around the edge of the turkey mixture.  (Alternatively, the
dough may be dropped by rounded tablespoons onto  the turkey mixture.)
Bake the potpie in the lower third of the oven for 20 to 25 minutes,
or until the crust is golden, and garnish it with the sage sprig.
Serves 4 to 6.  Gourmet November 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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“God wants to be your best friend”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6972 Calories From Fat: 3953 Total Fat: 445.9g Cholesterol: 1732.1mg Sodium: 19984.8mg Potassium: 5413.9mg Carbohydrates: 369.2g Fiber: 59g Sugar: 26.7g Protein: 398.5g