Turkey Pie
Over a year ago
4,400 views
Ingredients
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
This sounds quite disgusting! But I have tried it and it was very tasty ... really!
Method
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1
Tear the bread into bite sized pieces and place in a bowl.
Pour boiling water over the bread and leave to soak for a few minutes.
Place a saucer on top of the mixture, press down hard and turn bowl upside down to drain off the excess water.
Remove the saucer, add a generous knob of best butter, and salt and pepper. Mix well together with a fork.
Chef's Tips
Alice (my Nain) used to make this for supper for her brood of 5 children. Times were very hard and food was not to be wasted, not even stale bread crusts.
Certainly my Mother recalls it being quite a treat when they had it for supper when she was a child. Maybe the butter was tastier in those days and the bread too. I'm sure nobody was fooled by the extravagant title the dish was given.
I can remember Alice making it for me once and it really tasted good, I have to admit I've not tried it since though!
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