Turkey, Squash, And Lima Bean Potpie With Cheddar Bacon C
| 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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Nutrition (calculated from recipe ingredients)
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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