Turkey-Olive Ragout En Crust (Stew)

Submitted by southern chef in lo

"This is a wonderful dish. Each serving is baked in an individual casserole dish and covered with a herbed crust. This is a favorite of the National Turkey Federation. This recipe can be doubled."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 2

ingredients

• 1⁄2 lb boneless white turkey meat or 1/2 lb dark turkey meat, cut into 1 inch cubes
• 1 garlic clove, minced
• 1 teaspoon vegetable oil
• 1⁄4 cup small white pearl onion
• 1 medium red potatoes, skin on cut into 1/2 inch cubes
• 1⁄2 cup chicken broth or 1/2 cup turkey broth
• 1⁄2 teaspoon dried parsley flakes
• 1⁄8 teaspoon dried thyme leaves
• 1 small bay leaf
• 10 frozen snow peas
• 8 small pitted ripe olives
• 1 (4 ounce) can refrigerated crescent dinner rolls
• 1⁄2 teaspoon dried dill weed

directions

1. Preheat oven to 375°F.
2. Sauté turkey and garlic in oil until no longer pink, 3 to 4 minutes in medium skillet over medium heat; remove turkey and set aside.
3. Add onions to skillet; sauté until lightly browned. Add potatoes, broth, parsley, thyme, and bay leaf; bring the mixture to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes or until the potatoes are fork tender. Remove the bay leaf.
4. Combine turkey and potato mixtures; fold in snow peas and olives. Divide the mixture into 2 1-3/4-cup casseroles.
5. Divide crescent rolls into 2 rectangles. Press perforations together and seal. Roll out each rectangle to make dough large enough to cover top of casserole. Sprinkle dough with dill weed and press lightly into dough.
6. Cut a small decorative shape from the top of each dough (heart, star, etc.).
7. Place the dough over the casserole and trim to fit the cup. Seal and bake 7 to 8 minutes or until pastry is golden brown.