Thanksgiving Pot Pie
Thanksgiving Pot Pie is an impressive dinner. Made with 1/2 c. dried cranberries, 1/2 c. dry sherry, 4 medium leeks, cleaned and sliced into 1/2-inch pieces (white part only), 4 carrots, cut into 1/4-inch pieces and 8 oz. mushrooms, quartered, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Soak cranberries in sherry.
Set aside.
Boil water; add carrots and cook until tender, about 2 minutes.
Add leeks and cook about 1 1/2 minutes.
Drain.
Cook mushrooms in 1 tablespoon oil about 5 minutes.
Mix together turkey, drained cranberries (reserve sherry) and all vegetables.
Add tarragon, parsley and orange zest. Heat broth and sherry.
Melt butter over medium low heat; add flour and cook, stirring, until it browns lightly, about 3 minutes. Slowly whisk in hot broth and whisk over medium-high heat until thickened, about 5 minutes.
Season with salt and pepper.
Fold white sauce into vegetables and meat and remove to a round 2 to 3-quart casserole dish.
π· Perfect Pairings
Complete your meal with these
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