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1
Pluck as much turkey meat from carcass as possible and set aside.
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2
You need about 2 cups.
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3
Thinly slice 1 carrot, 1 stalk celery and 2 onions.
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4
Chop up turkey carcass roughly so it will fit into a large pot.
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5
Add peppercorns, bay leaves and white wine, and fill the pot with water to just below the top of the turkey bones.
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6
(Use as little water as possible.)
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7
Simmer for 3 hours, occasionally skimming foam off top.
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8
Strain stock, skim off any fat and reduce stock over high heat to about 1 cup.
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9
While stock is reducing, peel potato, remaining carrot and onion and roughly dice them, along with remaining celery.
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10
Dust turkey meat with flour; saute over high heat in 2 tablespoons vegetable oil until turkey crisps.
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11
Add vegetables and saute until vegetables are just barely tender, 8 to 10 minutes.
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12
Remove vegetables and turkey; add stock and cream to the pan and bring to boil for 5 minutes, just until it begins to thicken.
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13
Return turkey and vegetables to the pan with cream, and simmer a couple of minutes longer.
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14
Season with thyme, salt and pepper.
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15
Remove and cool.
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16
When mixture is cool, fill 4 10-ounce souffle molds with mixture.
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17
Top with slivered black truffles and tiny batons of foie gras.
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18
Top the souffle molds with flaky pastry, rolled about 1/8-inch thick.
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19
Pierce in center with fork to allow steam to escape and seal edges with egg wash made from 1 egg beaten with 1 tablespoon water.
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20
Bake at 425 degrees until top is golden brown, about 15 to 20 minutes.
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21
Serve hot.
