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Wednesday, October 29, 2008

Turkey Pot Pie with Cameron’s Auburn Ale, Wild Mushrooms & Autumn Vegetables

I love cooking. I love cooking with beer. So when the Ontario Craft Brewers send me new recipes, I take notice and the urge to share them with you takes hold. Here is a beauty that is perfect for the cooler days that lie ahead.

Turkey Pot Pie with Cameron's Aurburn Ale, Wild Mushrooms and Autum Vegetables

Pie Dough:
3 ½ cups all-purpose flour
1 ¼ cups unsalted butter, 1 inch cubes
1/3 cup ice water
pinch of salt

Add flour, butter and salt to the bowl of a food processor. Pulse until texture resembles course bread crumbs. Add ice water, remove dough from the food processor form into a flat ball. Wrap in plastic wrap and place in freezer for at least one hour. When dough has chilled remove from freezer and roll onto a lightly floured surface until it is 1/3 of an inch thick. Place the pot pie baking dish on top of the dough and trace with a knife half an inch from the edge of the baking dish. Keep pie crust covered with plastic wrap in the refrigerator while you prepare the filling.

1 (5 to 6-pound) bone-in turkey breast
2 cups Cameron’s Auburn Ale
4 cups turkey or chicken stock
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
2 carrots, peeled and cut into a large dice
1 rutabaga, peeled and cut into a large dice
1 parsnip, peeled and cut into a large dice
1 purple-topped turnip, peeled and cut into a large dice
1 onion, diced
2 cups wild mushrooms
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh flat-leaf parsley
1 egg

Preheat oven to 350 degrees. In a large roasting pan, bring Cameron’s Auburn Ale to a simmer and cook for three minutes. Add stock and bring back to a simmer. Season turkey breast with salt and pepper, place in the roasting pan and roast in the oven until just cooked through and thermometer inserted in the breast reads 165 degrees F. Transfer the turkey breast to a plate and let cool. Chop the turkey into ½ inch pieces and set aside.

Transfer cooking liquid to a saucepan, bring to a boil, and reduce to 2 cups. Melt 3 tbsp of butter in the liquid and add the carrots, rutabaga, parsnip, turnip, onions and wild mushrooms. Season with salt and pepper and cook on medium heat until all vegetables are tender. Transfer vegetables to a plate and pour liquid into separate bowl. Melt remaining butter over medium heat, add flour and cook, stirring, for 5 minutes. Add the cooking liquid (without the vegetables) bring to boil, lower the heat and simmer for 15 minutes. Add the turkey, vegetables and herbs and mix thoroughly. Check seasoning and set aside to cool.

To assemble pies, fill a casserole dish with the filling. Brush edges of the dish with egg wash and lay pie dough over top, lightly pressing edges to ensure dough adheres. Brush top of pie crust with egg wash and bake at 375 degrees for 40 minutes or until crust is golden brown.

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Mike Laba said...

I gotta try this recipe...looks awesome.

Troy Burtch said...

Does it ever. I plan on whipping it up next weekend. **Must serve Auburn Ale while prepping, cooking and eating.


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