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
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.
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.