Ingredients Weight Measure
Vegetable oil 1 cup
Thyme sprigs, fresh, chopped 6 ea.
Parsley, fresh, chopped 1 bunch
Shallots, medium, chopped 2 ea.
Garlic cloves, chopped 8 ea.
Turkey, whole (8 - 10 lbs.) 2 ea.
White onion, large, diced 2 ea.
Celery, ribs, diced 8 ea.
Carrots, large, diced 4 ea.
Dry white wine 2 cups
Chicken stock 8 cups
Peas, fresh, shelled 2 cups
Button mushrooms, sliced 2 cups
Red-skinned potatoes, chopped 2 cups
Heavy cream 4 cups
Salt and freshly ground pepper to taste
TABASCO® brand Original Red Sauce 1/4 cup
Red pepper flakes, crushed 1 tsp. heaped
Unsalted butter, softened 1/2 lb.
All-purpose flour 1 cup
Puff pastry 6 lbs.
Eggs, lightly beaten with 1 tsp. water 2 ea.


  1. In a small bowl, mix together the oil and 1 Tbsp. each of the thyme, parsley, shallots and garlic. Reserve the remaining herbs for later use.
  2. Rub the oil-seasoning mixture all over the turkey. Place the turkey on a tray, cover with plastic wrap and refrigerate overnight.
  3. Preheat the oven to 450°F.
  4. Place the turkey on a rack in a large roasting pan. Reduce the oven temperature to 350°F and roast the turkey for about 2-1/2 hours or until a meat thermometer inserted into the thigh reads 165°F.
  5. Remove the turkey from the oven and let cool thoroughly. Remove the skin and the meat from the bones. Discard the skin and bones, cut the turkey meat into 1" pieces and reserve.
  6. Preheat the oven to 350°F. Discard the pan drippings in the roasting pan and place the pan on the stove top.
  7. Add the onions, celery and carrots and sauté over medium heat for 3 minutes until tender.
  8. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon.
  9. Add the chicken stock, peas, mushrooms and potatoes and bring to a boil over medium heat. Add the heavy cream and the reserved thyme, parsley, shallots and garlic. Season with salt and pepper to taste.
  10. Bring to a boil over high heat and add the turkey meat. Bring back to a boil, reduce heat and simmer about 5 minutes, until ingredients are fully cooked.
  11. Add the TABASCO® Sauce and red pepper flakes and combine well.
  12. In a small bowl, combine the butter and flour into a paste. Slowly stir the butter-flour mixture into the turkey mixture until thick and well combined.
  13. Ladle the turkey mixture into a large ovenproof dish or eight 14-16 oz. individual casserole dishes. Cover with the puff pastry, allowing a 1" overhang. Crimp pastry to the edge of the bowl.
  14. Using a fork, gently prick the pastry to allow steam to escape, being careful not to break the dough.
  15. Gently brush the egg wash over the surface of the pastry. Bake for 12-15 minutes until the pastry edges are brown.
  16. Remove from oven, cool and serve.

Yield: 16 servings