Ingredients
- 1 (2 pound) boneless turkey breast
- 4 cups chicken stock
- 4 parsley sprigs
- 1 bay leaf
- 3 thyme sprigs
- 3 black peppercorns
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 1/2 pound turnips, peeled and cut into 1/2-inch pieces
- 1/2 cup frozen peas, thawed
- 3 tablespoons unsalted butter
- 1 large leek, white and pale green part, sliced thinly
- 1 large shallot, finely sliced
- 5 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup heavy cream
- Salt and pepper
- 1/4 cup coarsely chopped parsley
- 2 tablespoons fresh sage chiffonade
Crust:
- 2 1/2 cups all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 teaspoon salt
- 1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1/2 cup chilled solid vegetable shortening
- 1/2 cup ice water
Directions
Butter a 4-quart baking dish.
Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.
Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.
For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes.
Preheat oven to 400 degrees F.
Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting.
Ten Dollar Dinners Promo
NFNS5 Winner Promo
What Would Brian Boitano Make?
Melissa's Pilot
Melissa's Hometown Visit
Giada Behind the Scenes
Making Bacone With Brian
Bobby's Crunchy Avocado Salad
Melissa's New Show
Battle - Cowboy Ribeye
5 Healthy Weeknight Dinners
Easy Appetizers
All About Melissa d'Arabian
5 Simple Summer Dinners
Simple Slow Cooker Recipes
Decadent Chocolate Desserts
Foods for Entertaining a Crowd
Bobby's Burgers
Simple Summer Recipes
Giada in Paradise
Lookout for the Crust
Rated: 4 stars out of 5