Leftover turkey bones, carrot, onions, garlic, and bay leaves to make a broth.
Poached 2 chicken breasts in the turkey broth.
**Sautéed in lots of butter and olive oil**
– 250g onion
– 200g carrot
– 300g potato
– 200g broccoli
– 6 garlic cloves
Added 150g of AP flour.
Then ~900ml of chilled turkey broth, ~300ml of milk, ~100ml of cream, freshly grated nutmeg, onion powder, cayenne, dried thyme, kosher salt, fresh ground black pepper.
Added poached chicken, cubed, and leftover turkey meat separated from bones before broth-making. (Total bird meat ~700g.) Also added ~150g frozen peas.
800g of puff pastry in a 9×13 pan, filling in puff pastry, egg wash, flaky sea salt, 425°f oven for ~45mins. Cool for 30 minutes, make a mess while trying to serve, take pictures, enjoy!
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Leftover turkey bones, carrot, onions, garlic, and bay leaves to make a broth.
Poached 2 chicken breasts in the turkey broth.
**Sautéed in lots of butter and olive oil**
– 250g onion
– 200g carrot
– 300g potato
– 200g broccoli
– 6 garlic cloves
Added 150g of AP flour.
Then ~900ml of chilled turkey broth, ~300ml of milk, ~100ml of cream, freshly grated nutmeg, onion powder, cayenne, dried thyme, kosher salt, fresh ground black pepper.
Added poached chicken, cubed, and leftover turkey meat separated from bones before broth-making. (Total bird meat ~700g.) Also added ~150g frozen peas.
800g of puff pastry in a 9×13 pan, filling in puff pastry, egg wash, flaky sea salt, 425°f oven for ~45mins. Cool for 30 minutes, make a mess while trying to serve, take pictures, enjoy!