Turkey Brunswick Stew with Puff Pastry Crust
As needed peanut oil
2 Medium Vidalia onions, small dice
2 Medium carrots, peeled and small dice
2 Medium turnips, peeled and small dice
4 Fresh plum tomatoes, peeled and diced
2 Cloves garlic, minced
1/2 Cup frozen lima beans
1/2 Cup frozen cut okra
1 Cup dry white wine (recommended: Virginia Chardonnay)
1 Sprig EACH fresh thyme, parsley and sage, minced
To Taste kosher salt and white pepper
1-1/2 Pounds ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
1-1/2 Quarts TURKEY STOCK
1/2 Cup unsalted butter
1/2 Cup flour
12 rounds (about 12-ounces) puff pastry dough, thawed and rolled to fit ramekins
As needed egg wash
1/2 Cup Virginia salted peanuts, crushed
Heat peanut oil in a stock pot over high heat. Sauté onions, carrots, turnips and tomatoes in oil for about 10 minutes until slightly browned.
Add garlic, limas and okra; reduce heat to medium. Cook an additional 5 minutes.
Deglaze the stock pot with wine. Add herbs and season with salt and pepper. Add turkey and turkey stock and reduce slightly over low heat.
In a separate pan, prepare roux with butter and flour, cooking over low heat for 5 to 10 minutes.
Add roux to stock pot and blend well, continue to cook and stir until thickened.
Ladle hot stew in individual 6-ounce ramekins.
Place puff pastry on top. Cut steam vents. Seal edges and lightly brush pastry with egg wash.
Sprinkle peanuts atop puff pastry.
Place in a preheated 400 degree F oven and bake until pastry is golden brown