1/2 cup diced cranberries
1/2 cup cooking sherry
2 cups water
4 carrots, peeled and sliced
1 pound leeks, washed trimmed and sliced
3 tablespoons vegetable oil
8 ounces mushrooms, sliced
4 cups shredded cooked turkey
1/2 cup chopped fresh parsley
1 tablespoon grated orange peel
2 teaspoons dried tarragon
2 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pastry for 1 (9-inch) double-crust pie
1 large egg
1 tablespoon water
Preheat oven to 350°F.
Place cranberries in a
small bowl with sherry and soak 10 minutes.
In a saucepan add water;
bring to a boil over medium high heat. Add carrots and cook for
2 minutes. Stir in leeks and cook 1½ minutes more; drain.
In a small skillet, heat
oil and sauté mushrooms, until tender. Transfer mushrooms
to a large bowl; add the vegetables and turkey.
Drain the cranberries,
reserving the liquid, and add to the turkey mixture with parsley,
orange peel and tarragon; gently mix.
In the skillet used for
the mushrooms, add reserved liquid and chicken broth; bring to
a boil. Remove from heat.
In another saucepan, heat
butter. Whisk in flour; cooking until lightly browned. Slowly
stir in the sherry mixture and cook until thickened, about 5
minutes. Season with salt and pepper. Fold into the turkey/vegetable
mixture.
Place one pie shell into
the bottom and up the sides of a 2-quart baking dish. Pour mixture
into baking dish. Top with the second pie shell; pinching edges
to seal. Cut slits in the center and brush with a wash of egg
and water.
Bake for 40 to 45 minutes,
or until the crust is golden brown. Serve hot.
Makes 6 servings.
Recipe is the property of Nestlé®
and Meals.com, used with permission.
