- 1/2 pkg (450 g pkg) frozen rolled butter puff pastry, thawed
- 1 egg, beaten
- 2 tbsp (30 ml) butter
- 1 onion, chopped
- 1 rib celery, chopped
- 1 acorn squash, (about 500 g), peeled and cubed (about 4 cups)
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) pepper
- 1/3 cup (75 ml) all-purpose flour
- 2 cups (500 ml) sodium-reduced chicken broth
- 3 cups (750 ml) shredded cooked turkey, white and dark meat
- 2 tbsp (30 ml) thinly sliced fresh sage
- 1 pinch nutmeg
- 2 cups (500 ml) fresh baby spinach
- 1/2 cup (125 ml) 10% cream
on parchment paper, unroll pastry; cut lengthwise then crosswise into 4 equal sections. brush with egg. transfer paper with pastry onto baking sheet; bake in 400°f (200°c) oven until puffed and golden, 16 to 18 minutes.
meanwhile, in dutch oven or large saucepan, melt butter over medium heat; cook onion, celery, squash, salt and pepper until squash is tender, 7 to 8 minutes.
stir in flour; cook, stirring, for 1 minute. gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 8 minutes.
stir in turkey, sage and nutmeg; cook until turkey is hot, about 4 minutes. stir in spinach and cream; cook until spinach is wilted. ladle into bowls; top with puff pastry.
thanks to a 20 pound turkey we had for our thanksgiving dinner this year, we definitely had to come up with more creative ways to use it up – turkey sandwiches and salads got boring after the first couple of days. my roommate found this recipe and we actually followed it pretty accurately (in regards to measurements and whatnot) for once! and by we, i mean she, because jade was the one who made it all. the only things she did differently was that she made biscuits to go with it, instead of the pie pastry and the sage used wasn’t fresh… but the dish was still delicious regardless.