Mushroom Wild Rice and Turkey Pot Pies Recipe
- Left over turkey
- 3 celery stocks with leaves attached
- 2 large carrot sticks
- 2 large parsnips
- 1 large yellow onion cut into quarters
- 4 gloves of garlic
- 2 bay leaves
- 6 a" 8 cups of water
- A 1/2 cup of canola oil
- A 1/2 cup of flour
- 1 package of wild rice with spice mixture
- 1 cup of sliced button mushrooms
- 2 cups of fresh asparagus cut into 1-inch pieces
- 1 box of frozen pastry dough
- Procedures
- 1.
- Place left over turkey, including bones in a large stockpot.
- Add celery, carrots, parsnips, onion, smashed garlic, and bay leaves.
- Add enough water to cover turkey and vegetables and bring stock to a boil.
- Simmer stock, covered, for two hours.
- 2.
- Drain turkey stock and discard all the vegetables.
- Separate turkey meat and set aside.
- 3.
- In a skillet heat the oil.
- Add A 1/2 cup of flour and stir.
- Cook the rue for about 2 minutes, stirring constantly.
- Add 6 cups of the stock to the rue, stirring constantly, until the stock and rue are mixed thoroughly.
- Add the turkey, mushrooms, asparagus, wild rice, and spice mixture.
- Bring to a boil, and then simmer on low heat for 30 minutes.
- 4.
- Using a slotted spoon, divide mixture among six ramekins.
- Roll out thawed pastry dough.
- Cut six circles slightly larger than the ramekins.
- Place a circle over each filled ramekin and press edges to ramekin.
- For a fun decoration use a miniature turkey cookie cutter to cut small turkeys and place on top of larger circle.
- 5.
- Bake the potpie for 20 minutes in a 400-degree oven.
turkey, celery, carrot, parsnips, yellow onion, garlic, bay leaves, water, canola oil, flour, rice, button mushrooms, fresh asparagus, pastry
Taken from cookeatshare.com/recipes/mushroom-wild-rice-and-turkey-pot-pies-6362 (may not work)