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

1. Procedures
2. 1.
3. Place left over turkey, including bones in a large stockpot.
4. Add celery, carrots, parsnips, onion, smashed garlic, and bay leaves.
5. Add enough water to cover turkey and vegetables and bring stock to a boil.
6. Simmer stock, covered, for two hours.
7. 2.
8. Drain turkey stock and discard all the vegetables.
9. Separate turkey meat and set aside.
10. 3.
11. In a skillet heat the oil.
12. Add A 1/2 cup of flour and stir.
13. Cook the rue for about 2 minutes, stirring constantly.
14. Add 6 cups of the stock to the rue, stirring constantly, until the stock and rue are mixed thoroughly.
15. Add the turkey, mushrooms, asparagus, wild rice, and spice mixture.
16. Bring to a boil, and then simmer on low heat for 30 minutes.
17. 4.
18. Using a slotted spoon, divide mixture among six ramekins.
19. Roll out thawed pastry dough.
20. Cut six circles slightly larger than the ramekins.
21. Place a circle over each filled ramekin and press edges to ramekin.
22. For a fun decoration use a miniature turkey cookie cutter to cut small turkeys and place on top of larger circle.
23. 5.
24. 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)