Martha Washington’s Turkey Potpie

From the City Tavern Cookbook (© 1999 by Walter Staib, Running Press Book Publishing, Philidelphia & London). The City Tavern is Louis and Billie’s favorite restaurant in Pennsylvania and the Martha Washington’s Turkey Potpie is indescribably delicious—it truly is a “to die for” item.

½ cup vegetable oil

3 sprigs fresh thyme, chopped (about 1 tablespoon), divided

½ bunch fresh parsley, chopped (about 3 tablespoons), divided

1 medium shallot, chopped, divided

4 garlic cloves, chopped, divided

1 whole turkey (8 to 10 pounds)

1 large white onion, diced

4 celery ribs, diced

2 large carrots, diced

1 cup dry white wine

4 cups (1 quart) chicken stock

1 cup shelled fresh peas

1 cup sliced button mushrooms

1 cup chopped red skinned potatoes

2 cups heavy cream

Salt and freshly ground black pepper

½ cup (1 stick) unsalted butter, softened

½ cup all-purpose flour

3 pounds purchased puff pastry

1 egg, lightly beaten with 1 teaspoon water

In a small bowl mix together the oil and 1½ teaspoons each of the thyme, parsley, shallot, and garlic. Reserve the remaining herbs for later use. Rub the oil seasoning mixture all over the turkey. Place the turkey on a tray, cover with plastic wrap, and refrigerate overnight. Preheat the oven to 450°. Place the turkey on a rack in a large roasting pan. Reduce the oven to 350° and roast the turkey for about 2½ hours or until a meat thermometer inserted into the thigh reads 185°.

Remove the turkey from the oven and let cool thoroughly. Remove the skin and the meat from the bones. Cut the turkey meat into 1-inch pieces and reserve. Discard the skin and bones. Preheat the oven to 350°. Discard the pan drippings in the roasting pan and place the pan on the stovetop. Add the onion, celery, and carrots and sauté over medium heat for 3 minutes until tender. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the chicken stock, peas, mushrooms, and potatoes. Bring to a boil over medium heat. Add the heavy cream and the reserved thyme, parsley, shallot, and garlic. Season with salt and pepper to taste.

Bring to a boil over high heat and add the turkey meat. Bring back to a boil. Reduce the heat and simmer about 5 minutes until the ingredients are fully cooked. In a small bowl combine the butter and flour into a paste. Slowly stir the butter-flour mixture into the turkey mixture until it is combined and the mixture is thickened. Ladle the turkey mixture into a large ovenproof dish or eight (14 to 16-ounce) individual casserole dishes. Cover with the puff pastry, allowing a 1-inch overhang. Crimp the pastry to the edge of the dish.

Reheat the oven to 350°. Using a fork, gently prick the pastry to allow steam to escape, being careful not to break the dough. Gently brush the egg mixture over the surface of the puff pastry. Bake for 12 to 15 minutes until the pastry edges are brown.

YIELD: 8 SERVINGS