Serves: 4
Total Calories: 4,816

3 cups chicken broth
1 carrot diced
2 red potatoes cut into 1/2 inch cubes
2 stalks celery diced
4 (1/2 stick) tablespoons butter
1/4 cup onion diced
1/2 cup thinly sliced mushrooms
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
salt to taste
black pepper to taste
3 tablespoons all purpose flour
3 tablespoons heavy cream
3 cups diced cooked turkeys
1/4 cup frozen peas thawed
1/4 cup whole cranberry sauce
1 to 1 3/4 pound Bread Bowl

1. Preheat the oven to 350°F.

2. Simmer the broth in a medium saucepan over medium-low heat. Add the carrot, potatoes, and celery, and cook for 15 minutes, or until just tender. Reserving the broth, drain the vegetables and set aside.

3. In the same saucepan, melt the butter over medium-low heat. Add the onion, and sauté for 4 minutes, or until soft and translucent. Add the mushrooms, and cook another 2 minutes, then add the sage, marjoram, salt, and pepper.

4. Stirring constantly, add the flour to the saucepan, then slowly add the cream and reserved broth. Continue stirring until thickened. Add the cooked vegetables, turkey, peas, and cranberry sauce.

5. Spoon the mixture into the bread bowl. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the filling is heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 4,816
Calories from Fat: 164

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
New Year's Champagne Chicken al'Orange
Spicy Lamb Easter Basket
Fourth of July Chili Dog Casserole
Turkey Cranberry Pot Pie
Sweet Potatoe Shepherd's Pie
Sir George's Royal Cranberry Sauce
Chef Salvatore John Campagna's Christmas Tenderloin
Ham and Green Bean Casserole