"This is a simple and tasty twist on a classic that everyone will enjoy."

autumn turkey casserole

Prep Time: 40 min.
Difficulty: Easy
Yield: Serves: 8

1. Heat olive oil in a large skillet. Add onion, garlic, and bay leaves and sauté until tender, approximately 2 minutes. Add ground turkey, seasoned with salt and pepper, and cook through, breaking the meat into medium-sized chunks. Drain fat as desired with large flat spoon. Add carrots and stir over medium heat for 2 minutes. Remove from heat and mix in celery. Pour mixture into large casserole or 9-by-13-inch baking dish and set aside.
2. In a medium saucepan, melt butter over medium heat. Slowly add flour, whisking constantly. Continue whisking and gradually add stock and then milk. Reduce heat and stir until sauce thickens, about 5 minutes. Remove from heat and stir in corn, peas, mustard, Worcestershire sauce, and tarragon. Season to taste with a pinch of salt and pepper. Add mixture to casserole and stir to combine with turkey and vegetables. Remove bay leaves.
3. Preheat oven to 375°F. Roll out pastry onto floured surface and cut out desired autumn leaf shapes with a cookie cutter or a sharp knife. Place pastry pieces over casserole and brush tops with egg mixture. Bake until crust is golden and filling starts to bubble, about 40 minutes.