On the stovetop, heat a little olive oil over medium high heat. Add the onion, celery and carrot, and saute until veggies start to sweat. Add in turkey.
Add the flour and stir well. Allow to cook about 2 minutes. Add the wine and broth and mix well.
Add the fresh herbs and salt and pepper to taste. Cook for another few minutes until all flavors have time to incorporate.
Add the cream and allow to simmer for 10-15 minutes until the mixture gets nice and thick. Set aside to cool slightly.
In a oven safe pie dish, place the bottom crust and press into the pan and up the sides.
Pour the turkey mixture into the pie crust. Place the top crust on and crimp to the bottom crust, sealing in the filling. Using a knife, pierce the top crust to make vents.
With a pastry or bbq brush, coat the crust with the egg wash. Put the pie on a cookie sheet and place in the oven. Cook for 25-30 minutes or until the crust is deep brown and bubbling through.
Serve with leftover green salad and a glass of Bogle Petite Sirah! Enjoy!!
Recipe Notes
Everyone has a family recipe for cooking that great big bird! We thought we’d share a family fave for what to do with those yummy leftovers after the celebration is over!
