© 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
The Fireplace in Boston exhibits its knowledge of today’s turkey trends by putting a turkey twist on a traditional family favorite. The Fireplace brings comfort to the table with its Turkey and Vegetable Pot Pie. Served with Sage-Smoked Turkey Sausage and apples, this dish is sure to please the palate.
“We’re always surprised how turkey sells for us year-round.
It is hearty comfort food in cold weather, and light yet juicy in warmer months.” – Jim Solomon, Chef/Owner
1 tbsp olive oil
1/4 c celery, 1/4-inch dice
1/4 c carrots, peeled and 1/4-inch dice
1/4 c sweet onions, 1/4-inch dice
3 tbsp unsalted butter
3 tbsp flour
1 tbsp fresh thyme
Salt and pepper To Taste
3/4 lb Cooked turkey, skin removed and 1/4-inch dice
2 c Turkey stock
Puff pastry shells, cooked
Apple Sage Turkey Sausage
Scallions, sliced As needed
Heat oil in a skillet. Sweat all vegetables in heated oil until soft, but not caramelized.
Add butter and allow it to melt and become hot. Stir in thyme, salt and pepper.
Add flour and whisk until combined. Add stock, whisking constantly. Bring to a gentle boil. Reduce heat to a simmer.
Stir in turkey and simmer for 10 minutes. Adjust seasoning as required.
Plating
Per portion: place baked puff pastry shell on a warmed dinner plate. Pour turkey gravy mixture into and atop the pastry shell.
Lay 2 to 3 links beside the pastry shell.
740 Total Calories
360 Calories from Fat
41 g Total Fat
63 % Daily Total Fat
16 g Saturated Fat
80 % Daily Saturated Fat
215 g Cholesterol
72 % Daily Cholesterol
1150 mg Sodium
48 % Daily Sodium
38 g Total Carbohydrates
13 % Daily Total Carbohydrates
5 g Dietary Fiber
20 % Daily Dietary Fiber
2 g Sugars
56 g Protein
50 % Daily Protein
10 % Daily Vitamin C
8 % Daily Calcium
30 % Daily Iron