Apple Turkey Potpie
I like to take leftover holiday turkey and turn it into this delicious potpie. Apples and raisins add sweetness.
I like to take leftover holiday turkey and turn it into this delicious potpie. Apples and raisins add sweetness.
- Carbohydrate 45.0478947482479 g
- Cholesterol 179.711395917884 mg
- Fat 34.6659189593088 g
- Fiber 0.342249999764715 g
- Protein 49.0682394694872 g
- Saturated Fat 18.7485614345167 g
- Serving Size 1 1 Serving (522g)
- Sodium 943.07683898337 mg
- Sugar 44.7056447484832 g
- Trans Fat 2.73833074369977 g
- Calories 687 calories
Step-by-step
- In a large saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg. Spoon into an ungreased 11-in. x 7-in. baking dish.
- On a lightly floured surface, roll out pastry to fit top of dish. Place over filling; flute edges and cut slits in top.
- Bake at 425° for 25-30 minutes or until crust is golden brown and filling is bubbly.
Steaming poultry juices mingling with caramelized fruit sugars produce an aromatic puff as the crust shatters under a fork. Mastering this preparation relies on understanding specific physical transformations rather than guessing times.
Visual Indicators of Doneness
Rely on exterior color and liquid activity instead of probing with a digital gauge. Bake the assembly at 425 degrees Fahrenheit until the pastry turns deep amber across the entire surface. Steam escaping through the knife slits must carry enough force to bubble the surrounding cream base vigorously. Observing these two physical markers prevents undercooked pastry dough while ensuring the interior reaches serving temperature.Managing Ingredient Substitutions
Replacing the condensed soup with a scratch-made velouté alters thickening dynamics significantly. Commercial canned soups contain pre-gelatinized starches that hold moisture immediately upon heating. Using standard flour and stock requires simmering the sauce prior to baking to activate the starch network properly. Golden raisins and tart apples introduce natural sugars and pectin that soften during baking, contributing viscosity to the filling without requiring extra thickeners.Crust Handling Mechanics
Rolling the single-crust pastry requires minimal flour dusting to prevent toughening the gluten strands. Fluting the edges tightly against the baking dish rim seals the interior steam inside. Cutting ventilation slits prevents the pastry from ballooning and tearing prematurely.
