How To Use Turkey Leftovers From Thanksgiving!

Por Chef Jean-Pierre · 90 min

Ingredientes

Modo de preparo

1. Melt the butter in a large soup pot over medium heat.
2. Add the chopped onion, season with salt and pepper, and cook until translucent, about 5-7 minutes. Stir in the flour, then slowly whisk in the stock until smooth.
3. In a frying pan, season the sliced mushrooms with salt and pepper and sauté them to drive off excess moisture. Set aside.
4. Back in the soup pot, add the carrots, celery, leek and potatoes, then the cumin, cayenne and thyme.
5. Add the sautéed mushrooms and garlic and cook for about 45 minutes, or until the vegetables are tender.
6. Add the turkey and cream and simmer for about 5 minutes. Adjust the seasoning with salt and pepper if needed.
7. Preheat the oven to 400°F (200°C). Whisk the egg yolks with 1 tablespoon of heavy cream to make an egg wash.
8. Ladle the soup into oven-safe bowls or ramekins, leaving some space at the top. Cover each with a puff pastry circle slightly larger than the bowl, pressing the edges to seal, then brush with egg wash.
9. Place the bowls on a baking sheet and bake for 15-20 minutes, or until the pastry is puffed and golden brown. Handle the bowls carefully, as they will be hot.

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