The colors and aromas of autumn provide wonderful inspiration for this twist on a beloved classic. This turkey pot pie is made with parsnips and sweet potatoes, giving it a decidedly fall taste and smell, reminiscent of Thanksgiving dinner. Just a tad sweeter than its traditional cousin, it pairs well with Ghost Pines 2008 Zinfandel or 2009 Chardonnay. Both are excellent blends, dry enough to complement the sweetness of the dish while still letting the brightness of the fall flavors shine through.
Ghost Pines Wineries benefit from vineyards that span five California counties: Napa, Sonoma, Lake, Monterey and San Joaquin. Under the direction of winemaker Michael Eddy, they consistently turn out a variety of affordable award-winning wines that are not limited to any single appellation.
2008 Ghost Pines Zinfandel – This blended vintage is 85 percent Sonoma and 15 percent San Joaquin. It presents a dark plum hue and aromas of vanilla bean and mocha. Its rich tannins deliver a nice, long finish. $20
2009 Ghost Pines Chardonnay – Consisting of 64 percent Sonoma, 22 percent Monterey and 11 percent Napa, this vintage visually presents bright and rich, with aromas of vanilla and apple. It delivers mild, fruity fullness with slight citrus undertones. $20
Autumn Inspired Turkey Pot Pie
4 tablespoons butter
3/4 cup onion, finely chopped
3/4 cup celery, chopped
3/4 cup parsnips, diced
1-1/2 cups cooked turkey, diced
3 tablespoons all-purpose flour
1/2 cup milk
2 cups sweet potato, cubed
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 teaspoons granulated chicken bouillon
2 cups water
2 9-inch pie crusts
Preheat oven to 425 degrees F. Prepare vegetables and turkey. Melt half the butter in skillet over medium heat. Add all the vegetables except sweet potatoes and sauté 10 minutes. In the mean time, melt the remaining butter in a heavy sauce pan over medium heat. Add turkey and stir in flour until absorbed. Add the milk and heat through. Turn off heat. Add sweet potatoes, herbs, seasonings, bouillon and water to the vegetable mixture and bring to a light boil. Stir turkey mixture into vegetable mixture and heat through. Turn off heat. Place one pie crust into a 9-inch pie pan. Add filling, being careful not to overfill. Top with second pie crust and seal edges. Cut slits in top to allow steam to escape. Place pie atop a cookie sheet to catch any spillage and bake for 15 minutes. Reduce heat to 350 degrees F. and bake for 25 minutes more. Let cool for 10 minutes to allow sauce to thicken before slicing.