Marc Peel's Truffled Turkey Potpie

1. 1

   Pluck as much turkey meat from carcass as possible and set aside.

2. 2

   You need about 2 cups.

3. 3

   Thinly slice 1 carrot, 1 stalk celery and 2 onions.

4. 4

   Chop up turkey carcass roughly so it will fit into a large pot.

5. 5

   Add peppercorns, bay leaves and white wine, and fill the pot with water to just below the top of the turkey bones.

6. 6

   (Use as little water as possible.)

7. 7

   Simmer for 3 hours, occasionally skimming foam off top.

8. 8

   Strain stock, skim off any fat and reduce stock over high heat to about 1 cup.

9. 9

   While stock is reducing, peel potato, remaining carrot and onion and roughly dice them, along with remaining celery.

10. 10

    Dust turkey meat with flour; saute over high heat in 2 tablespoons vegetable oil until turkey crisps.

11. 11

    Add vegetables and saute until vegetables are just barely tender, 8 to 10 minutes.

12. 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.

13. 13

    Return turkey and vegetables to the pan with cream, and simmer a couple of minutes longer.

14. 14

    Season with thyme, salt and pepper.

15. 15

    Remove and cool.

16. 16

    When mixture is cool, fill 4 10-ounce souffle molds with mixture.

17. 17

    Top with slivered black truffles and tiny batons of foie gras.

18. 18

    Top the souffle molds with flaky pastry, rolled about 1/8-inch thick.

19. 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.

20. 20

    Bake at 425 degrees until top is golden brown, about 15 to 20 minutes.

21. 21

    Serve hot.

* Per serving · 4 servings · Values may vary.