Peanut oil, as needed
2 Medium Vidalia onions, small dice
2 Medium carrots, peeled and small dice
2 Medium turnips, peeled and small dice
4 Fresh plum tomatoes, peeled and diced
2 Cloves garlic, minced
1/2 c frozen lima beans
1/2 c frozen cut okra
1 c dry white wine (recommended: Virginia Chardonnay)
1 Sprig EACH fresh thyme, parsley and sage, minced
Kosher salt and white pepper To Taste
1-1/2 lbs ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
1-1/2 qt TURKEY STOCK
1/2 c unsalted butter
1/2 c flour
12 rounds (about 12-oz) puff pastry dough, thawed and rolled to fit ramekins
Egg wash As needed
1/2 c Virginia unsalted peanuts, crushed
Heat peanut oil in a stock pot over high heat. Sauté onions, carrots, turnips and tomatoes in oil for about 10 minutes until slightly browned.
Add garlic, limas and okra; reduce heat to medium. Cook an additional 5 minutes.
Deglaze the stock pot with wine. Add herbs and season with salt and pepper. Add turkey and turkey stock and reduce slightly over low heat.
In a separate pan, prepare roux with butter and flour, cooking over low heat for 5 to 10 minutes.
Add roux to stock pot and blend well, continue to cook and stir until thickened.
Ladle hot stew in individual 6-ounce ramekins.
Place puff pastry on top. Cut steam vents. Seal edges and lightly brush pastry with egg wash.
Sprinkle peanuts atop puff pastry.
Place in a preheated 400 degree F oven and bake until pastry is golden brown.
480 Total Calories
260 Calories from Fat
29 g Total Fat
45 % Daily Total Fat
10 g Saturated Fat
50 % Daily Saturated Fat
100 g Cholesterol
33 % Daily Cholesterol
710 mg Sodium
30 % Daily Sodium
29 g Total Carbohydrates
10 % Daily Total Carbohydrates
4 g Dietary Fiber
16 % Daily Dietary Fiber
3 g Sugars
23 g Protein
35 % Daily Protein
25 % Daily Vitamin C
4 % Daily Calcium
15 % Daily Iron