COMMENT:
The great thing about this dish is that it can be a filling for
puff pastry shells or with the addition of milk and stock may become
a rich cream soup. Begin with the same amounts you had in the previous
recipe.
INGREDIENTS:
- 3 cups turkey, diced
- 3 cups roast, diced
- 3 cups ham, diced
- 1/2 pound butter
- 2 cups onions, diced
- 1 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 2 tbsps garlic, minced
- 6 tbsps flour
- 1 quart chicken stock
- 2 cups heavy whipping cream
- 1 ounce sherry
- 2 cups button mushrooms, sliced
- 1 cup grated cheddar cheese
- 1/2 cup green onions, sliced
- 1/4 cup parsley, chopped
- 2 tbsps basil, chopped
- 1 tbsp thyme, chopped
- salt and pepper to taste
- 6 puff pastry shells
METHOD:
In a heavy-bottomed dutch oven, melt butter over medium-high heat.
Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes
or until vegetables are wilted. Sprinkle in flour and blend well
to absorb the butter. Add the meat, blending well into the mixture.
Add heavy whipping cream, blending well into the roux mixture. Add
hot stock, one ladle at a time until thick, white sauce consistency
is achieved. Bring to a low boil. Reduce to simmer, then add mushrooms,
green onions, basil and thyme. Cook 20 - 30 minutes, stirring occasionally
to keep from scorching. Additional stock may be needed should mixture
get too thick. Add cheddar cheese and stir until melted totally
into the sauce. Season to taste using salt and pepper. To serve
place a ladle of the supreme into the center of a hollowed-out pastry
shell as a perfect starter course, or serve two as an entree. This
works well as a pot pie filling and may be made well in advance
and frozen. If you wish to create a soup from this recipe, add additional
stock or cream until soup-like consistency is achieved. |
