Turkey-Olive Ragout En Crust: A Savory Stew with Herbed Crust
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Description
This delightful Turkey-Olive Ragout En Crust is a fantastic dish for any occasion. Each serving is baked individually in its own casserole dish, crowned with a delectable herbed crust that adds a touch of sophistication and flavor. Inspired by a favorite recipe of the National Turkey Federation, this meal is both savory and satisfying. Perfect for a cozy dinner or a special brunch, this recipe can be easily doubled to serve more guests.
Ingredients
- 1/2 cup white turkey meat, diced
- 1 garlic clove, minced
- 1 cup chicken broth
- 1/4 cup turkey broth
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon bay leaf
- 1 cup frozen snow peas
- 1 cup pitted ripe olives, sliced
- 10 dried dill weed
- 1 tablespoon olive oil
- 8 ounces crescent roll dough (about 1 can)
- 1 small onion, finely chopped
- 1 medium potato, peeled and diced
Instructions
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Preheat Your Oven: Begin by preheating your oven to 375°F (190°C), setting the stage for your perfectly baked ragout.
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Cook the Turkey: Heat olive oil in a medium skillet over medium heat. Add diced turkey and minced garlic, sautéing until the turkey is no longer pink, which should take about 3 to 4 minutes. Once cooked, remove the turkey from the skillet and set it aside.
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Prepare the Vegetables: In the same skillet, add the chopped onion and cook until it turns a light golden brown. Add the diced potato, chicken broth, turkey broth, dried parsley flakes, dried thyme leaves, and bay leaf. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 10 minutes or until the potatoes are tender enough to be pierced with a fork. Remember to remove the bay leaf after simmering.
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Combine Ingredients: Gently fold the cooked turkey and potato mixture together, incorporating the frozen snow peas and sliced olives.
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Prepare the Crust: Divide the crescent roll dough into 2 rectangles. Press the perforations together to seal the dough into solid pieces. Roll out each rectangle until it is large enough to cover the top of your casserole dishes. Sprinkle the dough with dried dill weed and lightly press it into the dough.
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Assemble the Casseroles: Spoon the turkey and vegetable mixture into 2 individual 1-3/4 cup casserole dishes. Place the prepared dough over the top of each casserole, trimming as necessary to fit the dish. Cut a small decorative shape from the center of each dough piece, such as a heart or star, to add a charming touch.
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Bake: Place the casseroles in the preheated oven and bake for 7 to 8 minutes, or until the pastry is golden brown and crispy.
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Serve: Allow the casseroles to cool slightly before serving. Enjoy your Turkey-Olive Ragout En Crust, a comforting and flavorful dish that’s sure to please.
Nutritional Information (per serving):
- Calories: 437.1
- Fat: 9.6g
- Saturated Fat: 2.1g
- Cholesterol: 96.5mg
- Sodium: 691mg
- Carbohydrates: 50.2g
- Fiber: 4.7g
- Sugar: 4.5g
- Protein: 35.8g
This recipe is not only an elegant way to serve a classic stew but also an opportunity to impress your guests with a dish that’s both simple and sophisticated. With its combination of tender turkey, savory vegetables, and a herbed crust, it’s sure to become a new favorite in your recipe collection! 🌟🍽️
