The best delicious Creamy Rosemary Turkey And Vegetable Potpie With Herbed D recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creamy Rosemary Turkey And Vegetable Potpie With Herbed D recipe today!
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FOR TURKEY MIXTURE
2 tb Unsalted butter
1 Onion; minced
4 Carrots; cut in 2-inch
; julienne strips
; (about 2 cups)
2 Ribs celery; cut into 2-inch
; julienne strips
; (about 1 cup)
1/3 c Dry white wine
2 tb All-purpose flour
3 c Chicken broth
3/4 c Heavy cream
2 lg Egg yolks
4 c Bite-size pieces cooked
-turkey
3/4 ts Finely chopped fresh
-rosemary or 1/2
; tablespoon crumbled dried
———————–FOR THE DUMPLING BATTER———————–
1 c All-purpose flour
1 1/2 ts Double-acting baking powder
1/2 ts Salt
1/2 ts Crumbled dried rosemary
1 tb Minced fresh parsley leaves
1/2 c Milk
Make the turkey mixture:
In a kettle melt the butter over moderately low heat and in it cook
the onion, the carrots, and the celery, stirring occasionally, until
the vegetables are softened.
Add the wine and cook the mixture for 3 minutes. Add the flour and
cook the roux, stirring, for 3 minutes. Add the broth in a stream and
bring the sauce to a boil, whisking. In a bowl whisk together the
cream and the yolks, whisk about 1/2 cup of the sauce into the bowl
to temper the cream mixture, and add the cream mixture, in a stream,
to the sauce. Cook the mixture over moderately low heat, whisking,
until it is thickened (do not let it boil) and stir in the turkey,
the rosemary, and salt and pepper to taste.
Make the dumpling batter:
In a bowl whisk together the flour, the baking powder, the salt, the
rosemary, the parsley, and pepper to taste, add the milk, and stir in
the batter until it is just combined.
Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid
boil), simmer the dumplings, uncovered, for 10 minutes, and simmer
them, covered, for 10 minutes more.
Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering
turkey mixture ( do not let the liquid boil), simmer the dumplings,
uncovered, for 10 minutes, and simmer them, covered, for 10 minutes
more.
Serves 6 to 8.
Yields
1 servings
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