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Dutch Pot Pie
Noodles:
1 1/2 C. flour
1/2 t. salt
2 eggs
Filling:
4 C. turkey or chicken broth
4 T. butter
1/4 C. flour
2 medium carrots - diced
3 large potatoes - diced
2 celery ribs - diced
4 C. turkey, white or dark - diced
1/2 t. sage
salt and pepper to taste
To make the noodles, combine the flour and salt in a food processor. Add eggs
and work in just until blended. Remove dough and knead for about 10 minutes or
until smooth and satiny. Let dough rest for 15 minutes. Roll out 1/2 of the
dough on a floured surface to 1/8 inch thick. Cut with a knife into 2 inch
squares. Add additional flour if necessary. Repeat with remaining dough.
To make filling add broth to a 4 qt. stock pan. Mix the flour and butter
together and whisk into the cold broth. Stir while the broth heats. Stir in all
the vegetables and noodle squares. Lower the heat to medium and boil gently for
10 - 15 minutes, until vegetables are tender and noodles done. Gently stir in
turkey. Adjust seasonings and serve.
Serves 4 - 6.
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Happy Thanksgiving!