November 26, 2013
Turkey Pot Pie Pinwheels
The Nudge loves pot pies. What I really should say is he loves bread and crusts and what is a pot pie after all?
A turkey dinner wrapped in pastry. Right up his alley.
To me they are boring and unoriginal. No, I'm not saying they aren't good, just boring. Yes, you can change up the rolled crust to puff pastry, drop biscuits or even lattice but they are still all "pies in a pot".
I decided to shake things up a bunch.
I thought I was the first with this original idea for a unique "leftover" dish, but as usual, someone thought about it before me, well sort of......
I wanted to make a bread dough using my leftover turkey stuffing, then make pinwheels filled with the pot pie filling, you know, carrots, peas, onions, etc......bake and serve them sitting in a pool of homemade gravy....oh, yum-yum-yummy!
A savory spiral of bread made using leftover stuffing. How can that not be anything but moist and flavorful. A bump-up of spices with the addition of grated Parmesan and this dish is sensational, over the top and money!!!
The good news is, the bakers at King Arthur worked out the kinks in the dough recipe so I did not have too. That in itself is a good enough a reason to share in the credit. That's right, they just made the bread, but I made the dish.
The Nudge is coming home from a road trip to below freezing temperatures and a hot homemade meal on the table. It just doesn't get any better than that.
Let's get cooking......
Turkey Pot Pie Pinwheel Rolls
Inspired from the King Arthur website
Yield: one dozen pinwheels
* 14 1/2 ounces AP flour
* 1 ounce soft butter
* 1- 1 1/4 teaspoons salt
* 1/2 ounce sugar
* 2 1/2 ounces lukewarm milk
* 2 1/2 teaspoons yeast
* 4 1/2 ounces prepared stuffing, room temperature
* 7 ounces instant potato flakes
* 2 cups minced turkey meat (white, dark or both)
* 2 cups roasted vegetables (carrots, mushrooms, onions, garlic and petite peas)
* Sweet Potato or mashed potatoes (optional)
1. Place all of the ingredients in a bowl (or the bowl of your stand mixer; or a bread machine bucket); and mix and knead to make a smooth, elastic, and somewhat sticky dough. The dough will feel tacky, but should hold its shape nicely; you should be able to handle it easily with greased hands.
2. Place the dough in a lightly greased bowl or 8-cup measure (for easiest tracking of the dough as it rises). Allow it to rise until it's quite puffy, 1 1/2 to 2 hours.
3. Gently deflate the dough. Roll to a rectangle about 12x16-inch.
4. Spread the filling evenly over the dough leaving a 1" clean border. Roll as tightly as evenly as you can, sealing the edge by pinching the dough together.
Roll over with the seam side down and slice the roll into 12 even pieces.
5. Place each roll evenly spaced apart in a 9x13" baking pan and cover with a towel. Allow them to rise until noticeably puffy, 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
6. Bake the rolls for 35 to 45 minutes, until it's golden brown on top, and an instant-read thermometer inserted into the center registers at least 190°F. 7. Remove the pan from the oven, and place it on a rack to cool.
To serve: Spoon a ladle of gravy into the bottom of a pasta bowl and place one roll on the gravy.
Cook's Notes: You could make bread bowls with this dough and fill it as you would a pot pie or, you could make a loaf, slice it for open-faced turkey and gravy sandwiches.
Either way, this is gonna get people talking.