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
  1. 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.
  2. Add garlic, limas and okra; reduce heat to medium. Cook an additional 5 minutes.
  3. 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.
  4. In a separate pan, prepare roux with butter and flour, cooking over low heat for 5 to 10 minutes.
  5. Add roux to stock pot and blend well, continue to cook and stir until thickened.
  6. Ladle hot stew in individual 6-ounce ramekins.
  7. Place puff pastry on top. Cut steam vents. Seal edges and lightly brush pastry with egg wash.
  8. Sprinkle peanuts atop puff pastry.
  9. Place in a preheated 400 degree F oven and bake until pastry is golden brown