© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 c COOKED Or PULLED TURKEY, Cut Into Large Dice
1/2 c Flour
1/2 c Oil
1 Yellow Onion, Finely Diced
1 c Finely Diced Carrots
1 c Finely Diced Celery
2 c Cooked/Blanched Green Beans, Cut Into 1-Inch Pieces
2 Small Summer Squash, Diced
1 qt TURKEY STOCK
1 tbsp Dried Thyme Leaves
Salt And Freshly Ground Black Pepper To Taste
2 Sheets (10" X 15") Puff Pastry Dough, Thawed
Fresh Herbs For Garnish As Needed
PRE-PREP: Coat diced turkey with flour.
Heat cooking oil, add turkey and onions and sauté until flour browns.
Add all other vegetables, stock and thyme; simmer for 20 minutes. Adjust seasoning.
Cover and chill. Hold for service.
PUFF PASTRY ROUNDS: Preheat oven according to puff pastry directions.
Cut the puff pastry into 3 to 3-1/2-inch circles. Bake puff pastry according to the package directions.
SERVICE: Reheat turkey mixture to 165 degrees F.
To serve, place hot turkey mixture in shallow pasta bowls and top with cooked puff pastry circles. Garnish with fresh herbs.