Turkey Pie

Flavor takes patience, and a bit of culinary strategy. To truly brown the turkey (or any ground meat), I like to form it into rough patties, sear them like burgers until a nice crust forms, and then break them up to finish cooking. Then, for the other ingredients to get browned, it’s important to remove the meat to leave space in the skillet. Mushrooms (despite their name!) don’t get mushy when cooked long, so do those first. Then onions. When those are browned, add other veggies and cook to desired tenderness. Then, another secret to better flavor: tomato paste, and let it get browned and start sticking to the pan. Then, garlic, herbs and spices, before adding flour to thicken and liquid to deglaze and create sauce. Stir in the meat, add the topping, and bake. Your one-pan dinner is served!

Turkey Pie (This is a variation on stuffing-topped Swiss Chicken casserole.)

• 1.5 lbs ground turkey (dark meat)
• 12 oz mushrooms, sliced
• 8 Tbsp butter, divided
• 1 large onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 Tbsp tomato paste
• 4 cloves garlic, minced
• Fresh herbs, minced: sage, thyme, rosemary, or a combination, 1-2 Tbsp total
• 3 Tbsp flour
• 1 Tbsp nutritional yeast
• 1 tsp dry mustard powder
• 1 cup chicken broth
• 1 cup milk
• 1.5 cups frozen peas and/or corn
• ½ cup grated Parmesan cheese
• 6 oz stuffing mix (about 3.5 cups, or half a package)

Set cast-iron skillet over low heat, with 1 Tbsp oil or ghee. Form ground turkey into 3 patties, and sprinkle with salt, pepper, and a pinch of baking soda on both sides. Raise the heat to medium-high, and when the first wisp of smoke appears, add the turkey patties. When they’re browned on the first side, flip and cook until browned on second side. Using a wooden spoon, break the meat up into small chunks, and cook until no pink remains. Use a slotted spoon to remove to a dish off to the side. Add the mushrooms and sprinkle with salt. Cook until the exuded moisture has evaporated. Add 4 Tbsp butter, let it melt, then add onions and some more salt, and cook, stirring occasionally, until onions and mushrooms are well-browned. Add carrots and celery, sprinkle with salt, and cook until they are crisp-tender. Add tomato paste, and cook until it darkens in color and starts to stick to the pan. Reduce heat and stir in garlic and herbs; cook briefly. Stir in flour, nutritional yeast, and dry mustard. Keep stirring until no dry spots remain, then gradually pour in broth and milk, stirring to create smooth sauce. Bring to a simmer, stirring, until slightly thickened. Turn off heat, stir in Parmesan, pre-cooked turkey, and frozen veggies. Season to taste with pepper and more salt if necessary. I like to add a teaspoon of Worcestershire sauce or a splash of vinegar to taste.

Preheat oven to 350. Melt remaining 4 Tbsp butter and drizzle over the stuffing mix, tossing to coat. Scatter the topping evenly over the turkey mixture in the skillet. Bake for 25-35 minutes, or until bubbling and topping is golden brown.