This is a delicious way to use up leftover turkey. A Lodge 10 inch skillet is the perfect vessel!
In a 10-inch cast iron pan, heat the oil over medium heat. Add onions and cook until starting to turn light golden. Add garlic and thyme and cook a further minute.
Add kale and cook until just wilted
Add the flour and cook stirring for 1 minute (this will be very dry). Add the broth and continue to stir until smooth. Add the potatoes and carrot. Reduce heat to a gentle simmer. Cover and cook, stirring frequently, until vegetables are tender and the broth is thickened. This will take about 12-15 minutes.
While the mixture is simmering, preheat oven to 425F. (210C)
Add the turkey to the skillet. Season with salt and pepper to taste.
Place pastry over skillet folding edges as necessary. Cut a few slits to let steam release.
Brush with egg wash.
Bake for 15 minutes. Reduce heat to 375 and cook a further 10-15 minutes until crust is golden.
Note: If you are not making this dish in a cast iron skillet, cook the filling in a regular skillet then spoon the filling into an ovenproof 9 x 9 casserole dish before placing the pastry over.
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Ingredients
Directions
In a 10-inch cast iron pan, heat the oil over medium heat. Add onions and cook until starting to turn light golden. Add garlic and thyme and cook a further minute.
Add kale and cook until just wilted
Add the flour and cook stirring for 1 minute (this will be very dry). Add the broth and continue to stir until smooth. Add the potatoes and carrot. Reduce heat to a gentle simmer. Cover and cook, stirring frequently, until vegetables are tender and the broth is thickened. This will take about 12-15 minutes.
While the mixture is simmering, preheat oven to 425F. (210C)
Add the turkey to the skillet. Season with salt and pepper to taste.
Place pastry over skillet folding edges as necessary. Cut a few slits to let steam release.
Brush with egg wash.
Bake for 15 minutes. Reduce heat to 375 and cook a further 10-15 minutes until crust is golden.
Note: If you are not making this dish in a cast iron skillet, cook the filling in a regular skillet then spoon the filling into an ovenproof 9 x 9 casserole dish before placing the pastry over.
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