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8lb turkey meat, cut up
water
2 large carrots, cut coarsely
2 large stalks celery (with leaves), cut
coarsely
1 small onion
6 cloves
6 large sprigs parsley
12 peppercorns
1 bay leaf
3 tsp salt (or to taste)
1/4 cup turkey fat, butter or vegetable oil
1lb mushrooms, sliced
2 cups turkey stock
12 medium carrots, sliced thin
1 medium bunch celery, sliced thin on
diagonal
3 tsp salt
1/2 tsp pepper
2 tsp dried leaf thyme
1 tsp dried leaf marjoram
1 tsp dried leaf chervil
1 cup chopped parsley
1lb cooked ham, cut in strips (canned ham is
fine)
1 cup butter or margarine
1 cup chopped onion
1 cup flour
6 cups liquid (vegetable cooking liquid plus
turkey stock)
2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 tsp lemon juice
2 cups light cream
sage pastry
1 egg yolk
1 tbsp cold water |
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Method :
Put turkey in
large kettle and cover with cold water. Add coarsely cut carrots,
celery, onion stuck with the cloves, parsley, peppercorns, bay leaf and
salt. Bring to a boil, turn down heat, cover and simmer until turkey is
just tender, 2-3 hours. Lift out of pieces of turkey and cook. Strain,
cool and chill turkey stock. Lift fat off top of stock and set aside to
use later. Take turkey meat off bones and cut into bite-size pieces.
Refrigerate stock, fat and meat until you are ready to make the pie (all
of this step can be done the day ahead). You should have about 10 cups
(2.5 liter) turkey meat and 14 cups (3.5 liter) stock. Have ready two
3-qt (4-liter) casseroles when you start to make the pies.
Heat 1/4 cup
(60ml) turkey fat, butter or vegetable oil in large heavy skillet. Add
mushrooms and cook gently 5 minutes, stirring. Remove from heat. Heat 2
cups turkey stock to boiling in large saucepan. Add sliced carrots and
celery. Bring back to a boil, turn down heat, cover and cook until
vegetables are tender-crisp, about 10 minutes. Drain, saving cooking
liquid. Combine 3 tbsp salt, pepper, thyme, marjoram, chervil and
parsley in a small dish. Put layers of turkey, mushrooms, vegetables and
ham strips in each of the casseroles, sprinkling each vegetable layer
with a little of the salt-herb mixture and continuing the layers until
all ingredients are used. Heat the 1 cup butter (or margarine) in a
large saucepan. Add chopped onion and cook and stir 3 minutes or until
onion is limp. Sprinkle in flour. Let bubble. Remove from heat. Add the
6 cups (1.5 liter) liquid. (Save any left-over stock for soup for
another day). Stir to blend. Add 2 tsp (10ml) salt, pepper and nutmeg.
Return to heat and cook until boiling, thickened and smooth, stirring.
Stir in lemon juice and cream.
Pour half of
this gravy over the layers in each casserole. Cool to lukewarm. Heat
oven to 400F (205C) if you are going to bake the pies immediately.
Prepare Sage Pastry and top pies with it, sealing pastry well to the
edges of the casseroles. Cut a large vent in the top of each pie. Beat
egg yolk and 1 tbsp water together lightly with a fork and brush some of
this mixture over pastry (not on edge). Bake about 1 hour or until
turkey mixture is bubbling well and pastry is dark golden brown. Serve
very hot.
Note : If you
want to make the pies a day ahead of time, refrigerate them after the
pastry topping is added. Remove from refrigerator about an hour before
baking time to let them warm up a little. Then cut the vent in the top,
and brush with egg yolk mixture and bake as directed.
2 large pies
enough to serve 12
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