Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Entree: Thanksgiving Anytime Potpie




Source of Recipe


billk54 at rc


List of Ingredients




For filling:
3 Tbsp. unsalted butter
1 medium onion, sliced ¼ inch thick
1 fennel bulb, sliced ¼ inch thick
2 tsp. fresh thyme or 1 tsp. dried thyme, crushed 2 cups thinly sliced wild mushrooms
¼ tsp. salt
¼ tsp. fresh ground black pepper
½ lb. sweet potatoes, diced into ½-inch cubes (about 1 ½ cups)
3 cups chicken or turkey stock or broth
1/3 cup dry white wine, vermouth, stock, or broth


For sauce:
6 Tbsp. unsalted butter
¾ cup all-purpose flour
2 tsp. snipped fresh rosemary
2 tsp. snipped fresh sage, or 1 tsp. dried sage, crushed
1 ¾ cups whole milk
2 ½ - 3 cups shredded cooked roast turkey or chicken
3 Tbsp. snipped fresh parsley

For chestnut-sausage dressing:
½ lb. bulk pork sausage
1 medium yellow onion, finely chopped (about ½ cup)
2 medium celery stalks with leaves, finely chopped (about 1 cup)
4 cups day-old or dried ½-inch white bread cubes
2 tsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
1 Tbsp. fresh sage or 1½ tsp. dried sage, crushed
1 cup firmly packed finely chopped dried apples (about 5 oz.)
2 - 3 Tbsp. snipped fresh parsley
1 cup whole canned chestnuts, drained and coarsely chopped
2 Tbsp. Calvados or apple schnapps (optional)
¾ - 1 cup chicken stock or broth
Fresh ground black pepper

Recipe



---For filling, over medium heat melt butter in a 4-quart Dutch oven. Add onion, fennel, and thyme; cook 4 minutes, stirring occasionally, until softened slightly. Add mushrooms, salt, and pepper; cook and stir 4 minutes more. Add sweet potatoes, stock, and wine. Bring to boiling; reduce heat. Cook, covered, 7 to 9 minutes or until potatoes are just tender. Strain mixture, reserving vegetables; set liquid aside.


---For sauce, in large saucepan over medium heat melt butter until it bubbles and foams. Add flour; stir to combine. Add reserved broth mixture, rosemary, sage, and milk all at once. Cook and stir until thickened and bubbly. Stir in reserved vegetable mixture, turkey, and parsley. Heat through. Cover and keep warm.

---For dressing, in a large skillet cook sausage, onion, and celery over medium-high heat until sausage is no longer pink; drain. Place sausage mixture in a very large bowl. Add bread cubes, thyme, sage, dried apples, parsley, chestnuts, and Calvados, if using. Toss to combine. Gradually add stock or broth until dressing is moistened but not soggy. Season to taste with pepper.

Pour hot sauce mixture into a 3-quart rectangular baking dish. Spoon dressing evenly over sauce. Place baking dish on a cookie sheet. Bake in a 375º oven 25 minutes or until dressing appears golden brown and toasted. Serve immediately.

---Makes 8 Servings