This week, with only a few days notice, a group of friends gathered at our house for a ‘Feast of Friendsgiving’; a Harvest meal to celebrate our successful Crush experiences and catch up. We hadn’t seen each other since August, as the first grapes were coming in.
Monday afternoon we decided Thursday evening we would have ourselves an ‘alternative’ Thanksgiving meal together. Traditions are all well and good, but you can change it up once in a while, or think outside the box, if you will. Utilizing the traditional foods of Thanksgiving we were to each prepare a dish to contributed to the whole. Our contribution was a pot pie of turkey and garlic mashed potatoes, the recipe is below.
I grabbed a few sprigs of berries, red leaves and greenery from the yard, put out the hand thrown pumpkins my son made many years ago, and lit candles (I love candles) and some appropriate napkins and the tables were set.
As everyone arrived the meal came together: glazed carrots, corn bread, spring rolls, pasta with Brussel sprouts and prosciutto, the turkey pot pie, cranberry walnut tarts, cranberry Sangria, and a deconstructed pumpkin pie. Great food, excellent wine and the best of company…
Turkey Pot Pie with Garlic Mashed Potato topping
- 1 or 1.5 lb precooked turkey chopped or ground turkey browned
- 1 minced onion
- 1 large clove of garlic, minced
- 1/2 cup chopped celery hearts
- 1/2 lb quartered fresh crimini mushrooms
- 1 cup chopped carrots
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1 cup high quality chicken broth with 1/4 cup reserved
- 2 table spoons cornstarch to thicken the 1/4 cup reserved broth
- 1/2 teaspoon dried ground sage
- 6 cups peeled, cubed potatoes
- 1 cup sour cream
- 1/4 cup butter
- 3 large cloves of garlic minced fine
- 3 tablespoons fresh chopped parsley
Your pan should accommodate your meal, shallow is better. I used a 14″ cast iron frying pan for a group of ten.
Boil the potatoes to just soft, drain the water and return to the pot. Add the sour cream, butter and minced garlic and mash to a creamy consistency. Keep warm.
Brown the meat, if it is uncooked, add the carrots, then mushrooms, adding the onion, garlic and celery hearts (the leaves at the middle of the celery bunch) pouring the white wine over everything and lowering the heat. Add the peas to the pan, spreading them out over everything.
Have the 3/4 cup of broth simmering, whisk the cornstarch into the cold, reserved broth to thicken it. Pour this over the turkey and vegetables. Either dived into ramekins or leave it in the large pan. Cover with the mashed potatoes, sealing them to the sides of the pan as best as you can. Place under a broiler (or in a hot oven if it is on for another dish) for a moment to brown the potatoes. Sprinkle the parsley over the top and serve. The wine you cooked with is likely a terrific wine to pair with.
As you travel or make room for family and friends in your own home, we wish you the most wonderful and safe Thanksgiving. Cheers!