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Ingredients:
Serves 3-4
1 recipe basic pâte à choux pastry
1/2 cup diced Cheddar cheese
Salt
and pepper
Filling:
3 tablespoons butter
1 large onion, chopped
6 small
mushrooms, thinly sliced
1 tablespoon flour
1/2 teaspoon bouquet garni (in
spice section)
1/4 pound turkey cut into strips about 1/4 inch thick
2
tomatoes,seeded and cut into strips
2 tablespoons grated Parmesan cheese
2
tablespoons chopped parsley
1 cup low-sodium chicken stock
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By Nicki Dwyer •
Prop Styling by Kathy Curotto •
Art Direction By Marcella Spanogle •
Photography by Eric Johnson
Gougère with Turkey Filling
You can substitute ham for the turkey in this dish, but if you do,
use beef stock. To save time, the pastry can be made the day before serving and
shaped in the baking dish. Cover the dish with plastic wrap and refrigerate
overnight.
1. Prepare basic pâte à choux pastry. Stir cheese into pastry and season to taste. Set
aside while you make the filling.
2. Preheat oven to 400°.
3. Melt butter and cook onions slowly until soft. Add the mushrooms and cook for 2 minutes more.
4. Remove pan from heat and stir in flour. Add stock and bouquet garni.
5. Return pan to medium heat, bring to a boil, and simmer for a few minutes stirring until mixture thickens. Take pan from heat and add the turkey and tomatoes. Season to taste.
6. Grease a 9-inch straight-sided glass pie dish. With a large tablespoon, arrange the dough in mounds around the outside edge, leaving a space in the middle for the filling. Pour the turkey mixture into the middle of the dish and sprinkle with Parmesan.
7. Bake for 30-40 minutes until gougère is puffed and browned. Sprinkle with chopped parsley before serving.
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