Have your butcher skin and bone the turkey thigh. Toss curly endive and
radicchio with apple slices and cider vinaigrette for a salad. Orange sorbet
with warm chocolate sauce and toasted pecans is a simple ending.
1 frozen puff pastry sheet (half of 17.3-ounce package), thawed
1 14- to 16-ounce turkey thigh, skinned, boned, diced
1 teaspoon poultry seasoning
2 tablespoons (1/4 stick) butter
1 cup small broccoli florets
3/4 cup chopped red bell pepper
2 tablespoons all purpose flour
1 1/4 cups canned low-salt chicken broth
Preheat oven to 400°F. Unroll pastry sheet on work surface. Cut out two 3
1/2-inch squares (reserve remaining sheet for another use). Place squares on
small baking sheet; pierce squares several times with fork. Bake until puffed
and golden, about 15 minutes. Meanwhile, sprinkle turkey with poultry seasoning,
salt and pepper. Melt butter in large skillet over medium-high heat. Add turkey
and sauté until brown, about 5 minutes. Add broccoli and bell pepper. Sauté
until broccoli is crisp but tender, about 2 minutes. Sprinkle turkey and
broccoli with flour; stir 1 minute. Add broth; bring to boil, stirring up
browned bits. Simmer until sauce thickens and turkey is cooked through, about 10
minutes. Season with salt and pepper. Divide turkey mixture between two 1 1/4-
to 2-cup soufflé dishes or custard cups. Top each with pastry square.
Makes 2 servings; can be doubled.
Main Course Recipes