- 3 cups leftover cooked Canadian turkey meat, cubed
- 1 tbsp olive oil
- 1 cup onion, diced
- 3 cloves garlic, crushed
- 1 cup turkey broth
- 1 cup 2 % milk
- 1/2 cup white wine
- 1 cup frozen peas
- 1 cup asparagus, sliced
- 2 bay leaves
- 2 sprigs fresh thyme
- ¼ tsp nutmeg
- 3 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
- 2 packages pre-made puff pastry cups (fresh or frozen)
- Heat olive oil over medium heat.
- Sauté onions until translucent and cooked through, but not browned, 5-8 minutes.
- Add garlic and cook for an additional 1-2 minutes.
- Deglaze with white wine.
- Remove onion mixture from the pan.
- Add flour to the pan and cook over medium heat until lightly browned.
- Next, add butter and stir until melted and incorporated with flour. Mixture should appear crumbly.
- Slowly add broth and milk in increments and stir until flour and butter mixture has dissolved.
- Add the bay leaves, nutmeg and thyme.
- Heat and bring to a gentle simmer until mixture begins to thicken, 6-8 minutes, stirring continuously.
- Add onion mixture, turkey, asparagus and peas. Season with salt and pepper to taste.
- Stir gently and heat until asparagus and peas are tender and cooked, 3-5 minutes. Remove bay leaves and discard.
- If using frozen puff pastry cups, bake according to package directions.
- Ladle into pastry shells and serve immediately.
TIP — There are a few ways you can lighten up this recipe even further:
- Use only turkey breast meat.
- Opt for skim milk instead of 2 percent.
- Switch to a low fat turkey broth or vegetable broth.
- Serve over rice or noodles instead of puff pastry shells.