December 31, 1999
Food Service Search Staff
INGREDIENTS:8 ozs.turkey tenderloin
2 cupsturkey stock
2 qts.heavy cream
¼ cuppotato starch
½ lb.turkey bacon, diced
1 cuponions, finely chopped
1 cupfresh-cut corn
½ cupchestnuts, oven-toasted to a light brown
1 cupcelery, diced
1 cuppotatoes, peeled, large dice, blanched until tender
1 cupfinely chopped parsley
as neededhot sauce
as neededsalt and pepper
1 sheetpuff pastry dough (10-in. x 15-in.), thawed
as neededegg washDIRECTIONS:1. Poach turkey tenderloin in turkey stock until tender, reserving 1 cup stock. Cool and dice tenderloin; reserve.
2. Bring cream and reserved turkey stock to a boil. Thicken with potato starch to desired consistency; reserve.
3. In a soup pot, sauté turkey bacon until it becomes transparent. Add onions, corn, chestnuts and celery to bacon. Sauté until lightly cooked.
4. Add cream. Stir in reserved turkey. Add potatoes and parsley. Season with hot sauce, salt and pepper.
5. Pout into 8-oz. soup bowls. Cut puff pastry to cover bowls. Cover bowls with puff pastry. Cut steam vents. Seal edges and lightly brush pastry with egg wash.
6. Bake in a preheated 400ºF oven until pastry is golden brown, about 20-25 minutes. SERVINGS:10 servings From:National Turkey Federation PHOTO CREDIT:Photo Credit:
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