This is a popular homey dish with a twist. It has an elegant, savoury balance of vegetables and roasted turkey breast.
- Portion size 8 servings
- Credits : Canadian Living Holiday Favourities 2011
- Pate Brisee recipe (for 1 single-crust 9-inch (23 cm) pie.)
- 1 egg yolk
- 1 bag (10 oz/284 g) pearl onion
- 2 lbs turkey breast
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 leeks (white and light green parts)
- 2 parsnips
- 4 cups cubed (1 inch/2.5 cm) peeled turnips
- 1 tablespoon chopped fresh rosemary
- 2 pkg (each 14 g) dried porcini mushrooms
- 2 pkg (each 14 g) shiitake mushrooms
- 2 pkg (each 14 g) mixed mushrooms
- 1 cup frozen peas thawed
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pinch pepper
MethodFilling: In heatproof bowl, cover onions with boiling water; let stand for 1 minute. Drain and let cool enough to handle; peel and set aside.
Brush turkey with 2 tsp of the oil; sprinkle with 1/4 tsp each of the salt and pepper. Place in roasting pan.
Cut leeks into 1-inch (2.5 cm) thick rounds. Swirl in cold water to remove grit; drain. Peel and cut parsnips into 1/2-inch (1 cm) thick rounds.
In large bowl, toss together pearl onions, leeks, parsnips, turnips, rosemary and remaining oil, salt and pepper. Arrange around turkey.
Roast in 425°F (220°C) oven until turkey is no longer pink inside, about 50 minutes.
Transfer turkey to plate; let cool. Continue roasting vegetables until tender and browned, 15 minutes.
Meanwhile, in heatproof bowl, cover mushrooms with 4 cups boiling water; let stand until softened, about 30 minutes. Strain through cheesecloth-lined sieve into 4-cup glass measure, reserving 3-1/2 cups liquid and adding water if necessary. Cut woody stems off mushrooms; halve large pieces. Set aside.
Discard skin and bones from turkey; cut meat into bite-size pieces and place in large bowl. With slotted spoon, add vegetables to turkey. Stir in softened mushrooms and peas. Scrape into 12-cup (3 L) shallow casserole dish.
Gravy: In roasting pan, melt butter over medium heat; sprinkle with flour and cook, whisking, until browned, about 2 minutes.
Stir in reserved mushroom liquid, scraping up any browned bits. Whisk in salt and pepper; cook, whisking, until boiling and thickened, about 12 minutes. Pour over turkey mixture; let cool.
On lightly floured surface, roll out pastry to fit top of dish and leave 1/2-inch (1 cm) overhang. Using small decorative cutter, cut out steam vent in centre. Brush rim of dish with water; cover with pastry and press overhang to dish. (Make-ahead: Cover and refrigerate for up to 24 hours; add 10 minutes to baking time.)
Mix egg yolk with 1 tbsp water; brush over pastry. Bake in 400°F (200°C) oven until hot, bubbly and golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Nutritional facts Per serving: about
- Sodium 584 mg
- Protein 29 g
- Calories 429.0
- Total fat 24 g
- Cholesterol 96 mg
- Saturated fat 10 g
- Total carbohydrate 35 g
- Iron 21.0
- Folate 46.0
- Calcium 7.0
- Vitamin A 16.0
- Vitamin C 32.0