1 Frozen puff pastry sheet;
-(half of 17.3-ounce
; package), thawed
1 Turkey thigh; skinned,
-boned,
; diced (14- to
; 16-ounce)
1 ts Poultry seasoning
2 tb Butter; (1/4 stick)
1 c Small broccoli florets
3/4 c Chopped red bell pepper
2 tb All purpose flour
1 1/4 c Canned low-salt chicken
-broth
Preheat oven to 400F. Unroll pastry sheet on work surface. Cut out two 3
1/2-inch squares (reserve remaining sheet for another use). Place squares
on small baking sheet; pierce squares several times with fork. Bake until
puffed and golden, about 15 minutes.
Meanwhile, sprinkle turkey with poultry seasoning, salt and pepper. Melt
butter in large skillet over medium-high heat. Add turkey and saute until
brown, about 5 minutes. Add broccoli and bell pepper. Saute until broccoli
is crisp but tender, about 2 minutes. Sprinkle turkey and broccoli with
flour; stir 1 minute. Add broth; bring to boil, stirring up browned bits.
Simmer until sauce thickens and turkey is cooked through, about 10 minutes.
Season with salt and pepper.
Divide turkey mixture between two 1 1/4- to 2-cup souffle dishes or custard
cups. Top each with pastry square.
Makes 2 servings; can be doubled.
Yields
1 servings
