INGREDIENTS

INSTRUCTIONS

FOR THE CRUST
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
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