INGREDIENTS:
* 1 pound rutabaga, cut in 1/2-inch dice
* 2 large carrots, thinly sliced
* 1/2 cup chopped onion
* 8 ounces sliced mushrooms
* 1 cup frozen lima beans or butter beans
* 2 tablespoons butter
* 2 tablespoons water
* 2 1/2 cups milk
* 1/4 cup flour
* 1/4 cup grated Parmesan cheese
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 chicken flavor bouillon cube or equivalent granules or base
* 4 cups cooked turkey, cut up
* 1 sheet puff pastry, thawed
* 1 egg white, beaten
PREPARATION:
About 2 hours before serving, cook rutabaga and sliced carrots until tender, about 15 minutes. Stir in frozen lima beans and cook until thawed and separated. Drain vegetables well.
Meanwhile, in 12-inch skillet over medium heat, melt 1 tablespoon of butter.
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Add mushrooms and cook until browned; remove to a large bowl. Add 1 more tablespoon of butter to the skillet; add 2 tablespoons water. Cook chopped onion until tender. Mix milk with flour until smooth; stir into onion mixture with Parmesan cheese, salt, pepper, and bouillon. Cook, stirring until sauce boils and thickens. Boil 1 minute. Reserve 1 cup turkey. Stir sauce, carrot mixture, and remaining turkey into mushrooms; spoon into a deep 3-quart casserole. Top with reserved turkey.
