Turkey, Squash And Vegetable Pot Pie With Cheddar Bacon C

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy		America, Good, Morning	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	Leftover vegetables
3		Tablespons 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 transcfer 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, and with the slotted  spoon
transcfer 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 ssauce with the onions and the  turkey, and
pour the mixture into a 1 1/2-quart shallow baking dish.  The pot pie
may be prepared up to this point 1 day in advance and  kept covered and
chilled. Preheat the oven to 425 degrees F. 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 thye 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 pot pie 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.  Yield: 4-6 servings  To order GMA recipes or to
subscribe yearly please call:  1-800-543-4GMA Single recipes $3 /
Yearly $14.95  Busted by Barb on 2/20/98  NOTES : Turkey, Squash and
Vegetable Pot Pie with Cheddar Bacon Crust  Recipe by: Gourmet magazine
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on  Mar
23, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6071 Calories From Fat: 3634 Total Fat: 409.5g Cholesterol: 1640.5mg Sodium: 18699mg Potassium: 3951mg Carbohydrates: 261.6g Fiber: 21.2g Sugar: 29.2g Protein: 358.1g