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Turkey Pot Pie and Boedecker Cellars Chardonnay #winePW

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This month, the wine pairing weekend group is focused on Thanksgiving. Many of you already know our position.  Willamette Valley Pinot noir is the Queen of Thanksgiving and yes we thought this before moving to the Valley.  In fact, we conducted our own expert tasting exercises.  Cannot argue with science, folks.

 

Thanksgiving Turkey and Willamette Valley Pinot Noir

 

We get just as excited about the leftovers, however, as we do about the main event.  Any year we have been graciously invited to celebrate with friends, we feel a little sad for just one day of turkey. That does not mean we don’t want a little variety.
Individual Turkey Pot Pie made from Thanksgiving Leftovers

We think individual turkey pot pies are a great presentation for leftovers because…
1. We still want the taste and richness of Thanksgiving, just toned down a bit.
2. After platters of turkey and sides, a one dish meal makes buttoning our pants easier.
3. We get to make the most of our turkey – using the bones for stock.

This stylish and frugal presentation of leftovers deserves a wine that will make you thankful.  The buttery sauce, fresh herbs, and depth of flavor from dark turkey meat requires a wine full of subtle fruit, full body, balanced acidity, and rich texture.  We recommend a lightly oaked, cooler climate Chardonnay like Boedecker Cellars.  Boedecker Cellars is owned and operated by husband and wife team Stewart and Athena Boedecker.  Making only 6500 cases a year, they produce excellent hand crafted wines. The winery is in Portland and  grapes are sourced from vineyards in nearby Willamette Valley.  Vineyards include well known sites such as Stoller and Shea.

 

2012 Boedecker Cellars Chardonnay with Thanksgiving and fall decorations
We had the pleasure of tasting their wines for the first time at the Oregon premier of American Wine Story, in which the couple was featured.  Mark got to the table first and said, “You have to taste this wine.”  We enjoyed both their Pinot noir and Chardonnay and have looked forward to sharing our discovery.
If you want to pair a Pinot noir with this meal, you won’t be disappointed by Boedecker Cellars. Stewart and Athena each prefer different styles of Pinot noir.  Stewart is drawn to the classic Willamette Valley style of elegant red fruits, while Athena prefers a bigger Pinot with darker fruits, earth and spice.  These passionate winemakers will have something that suits your fancy.

 

Boedecker Cellars 2012 Chardonnay
We chose to concentrate on Chardonnay for this pairing.   Fewer realize the Willamette Valley is just as well suited to this other Burgundian varietal.  Many Oregon Chardonnay producers are crafting their wines with some oak influence for texture.  This Chardonnay from Boedecker was fermented in neutral French oak.  It is full bodied and rich with a silky texture and flavors of ripe banana and pear. This was a great pairing for the hardy, creamy flaky pot pie.  For a more delicate Chardonnay, usually our preference, Boedecker’s Purity Chardonnay delivers fruity, floral elegance.
Turkey Pot Pie #winePW
 
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A great use for holiday leftovers or for a simpler preparation make with a roasted chicken. Pairs beautifully with lightly oaked Chardonnay like Boedecker Cellars.
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • Turkey Pot Pie
  • 4 servings
  • Ingredients:
  • 4½ cups stock (homemade turkey stock is easy and delicious)
  • ¾ lb red potatoes cut into ½ inch slices
  • 2 large carrots cut in ¼ inch slices
  • 2 cups chopped broccoli
  • Handful of fresh parsley, chopped
  • Fresh sage leaves - about 10-15, chopped
  • 3 cups chopped cooked turkey ( mix white and dark meat for flavor)
  • 6 Tbs. butter
  • 1 medium yellow onion, diced
  • ½ cup favorite mushrooms, diced ¼ inch pieces (we used white button)
  • 6 Tbs. all purpose flour
  • SnP to taste
Instructions
Turkey
  1. Leftover from Thanksgiving your turkey is ready to go. Coarsely chop and put in a large heatproof bowl.
Veggies
  1. Bring stock to boil in a big pot. Add potatoes, reduce heat and simmer 5 minutes. Add carrots and simmer 10 minutes. When potatoes and carrots are tender add broccoli, parsley and sage. Cover pot with lid, turn off heat, allow broccoli and herbs to steam 5 minutes. Strain off broth, reserving 3 cups and transfer veggies and herbs to bowl with turkey. (Tip: Carrots and broccoli can be substituted for whatever you have on hand: cauliflower, sweet bell pepper, sweet peas, mushrooms, etc.)
Sauce
  1. Melt butter in a medium pot. Cook onions and mushrooms in butter until soft. Add flour to make a roux (will look thick and pasty.) Add 3 cups of stock in a slow stream while whisking. Bring to a boil then reduce heat to simmer and whisk a few more minutes. Sauce will be thick and creamy. Remove from heat and add salt and pepper to taste.
  2. Pour sauce over turkey.
Top and bake
  1. Pour warm filling into 4 individual 16 oz. oven safe ramekins. Top with your favorite biscuits cut into small 2 inch circles. Brush tops of biscuits with cream or melted butter and bake approximately 15 minutes at 450 F.
Notes
Tip: Tired of Thanksgiving flavors? Freeze the filling until you are ready. Thaw to room temperature and reheat before proceeding to the next step. This also spreads out the work so you won't be in the kitchen all day.
Note: Samples supplied by winemakers and enjoyed by wine writers.

Creative Thanksgiving-Inspired Dishes and Wine Pairings

Mains

Turkey, Tempranillo and Sweet Potatoes by Cooking Chat

Thanksgiving from the Veneto: Turkey, Pomegranate Sauce & Valpolicella by foodwineclick

Norwegian Meatballs by Confessions of a Culinary Diva

Shepherds Pie Casserole with Barnard Griffin Syrah Port by Wild 4 Washington Wine

Butternut Squash and Cheddar Bread Pudding and Donkey & Goat Stone Crusher by ENOFYLZ Wine Blog

Sides

Purple Sweet Potato Soup with Roasted Lobster + Bonny Doon Vin Gris de Cigare by Culinary Adventures with Camilla

Arugula Pear Salad paired with Torrontes from Argentina by A Day in the Life on the Farm

Layered Sweet Potato and Apple Bake with Cranberry Blush by Curious Cuisiniere

Desserts

Walnut Tart with Sparkling Brachetto d’Acqui by Vino Travels — An Italian Wine Blog

Can we skip to dessert? by Pull That Cork

Don’t Forget Leftovers!

Day After Turkey and Seafood Gumbo by It’s Ok To Eat The Cupcake

Turkey Pot Pie and Boedecker Cellars Chardonnay by Tasting Pour

You can also visit our group Pinterest board to pin some great pairing ideas for later!

Don’t forget to our Twitter chat today, November 8th at 11 a.m. Eastern Time! We’ll be talking about our tips and tricks for the best Thanksgiving wine pairings. We’d love to have you join us!

And, be sure to mark your calendars for December’s Wine Pairing Weekend, hosted by Jeff of foodwineclick. Just in time for Holiday parties, we’ll be sharing sparkling wine and hors d’oeuvre pairings. Join in the #WinePW 7 conversation on Saturday Dec. 13!

 

Reader Interactions

Comments

  1. One of my all-time favorite ways to use leftover turkey. I may purposely make a huge turkey (only 2 of us) just so I can have the leftovers.

    I agree about the Willamette Pinots rocking the Thanksgiving Table – they are always a great pairing. I'll have to search out the wines you paired – haven't tried those yet!

    Cheers!

    Reply

  2. We spend the holiday at my parents' and cook our own turkey at home over the long weekend so we can have leftovers – and this is a great way to use them! I like the two wine pairings as well ~ it's great to have options.

    Reply

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