This is a wonderful post-Thanksgiving dish that makes the most of leftover turkey, but I love it so much that I have been known to buy turkey specifically for this dish! It's so incredibly filling and freezes well, so don't worry if you're not hosting people right after Thanksgiving - defrost it in a few weeks when you want comfort food for a Friday night dinner!
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- Prep Time
- 1 tablespoon extra virgin olive oil
- 1 red onion, diced
- 3 or 4 leeks, chopped and rinsed
- Kosher salt
- Freshly ground black pepper
- 2 sprigs fresh thyme
- 1½ pounds cooked turkey breast, diced or shredded
- 4 cups chicken broth
- 2 tablespoons flour, plus more for rolling pastry
- 1 box store-bought puff pastry
- 1 small bag chestnuts, peeled and cooked (optional)
- 1 bunch sage leaves
- 1 egg, beaten
1. Preheat oven to 350°F. Heat evoo in a large cast iron skillet over medium. Add diced red onion and leeks, and cook five to seven minutes until they become translucent.
2. Add salt and pepper to taste, then add the fresh thyme. Turn down the heat to medium-low, and cover to keep the moisture in. Stir every five minutes to prevent burning.
3. Once the leeks are soft, add turkey into the skillet and slowly add up to 2 cups chicken stock. Gently and slowly sprinkle the flour in to the skillet while continuing to stir and allow the gravy to thicken and coat the rest of the ingredients.
4. Dust a flat clean surface with flour. Roll out puff pastry to roughly double the size of your baking dish. If you have chestnuts, crumble them over one half of the pastry, and tear some fresh sage leaves over the chestnuts. Fold the plain half of the pastry back over itself to envelope the chestnuts and sage.
5. Spoon the mixture from your skillet evenly into the baking dish. Lay the pastry on top of the mixture and tuck in the edges. Add a pinch of salt to your beaten egg and brush pastry with the egg-wash. Score the pastry with a fork.
6. Bake at 350°F for 40 minutes, or until the pastry is golden brown.