Method

Preheat oven to 375°F.  To prepare the filling, melt butter or drippings in medium saucepan.  Stir in flour until it is a smooth paste, then remove from heat, whisk in milk, and return to medium heat.  Bring to a boil and cook, stirring constantly, until mixture thickens, about 5 minutes.  Remove from heat.  Stir in capers, sage, nutmeg, and diced turkey.  Season to taste.  To prepare the gougère, stir melted butter and water together in a saucepan over medium-high heat.  Bring to a boil.  Whisk in 1/2 cup flour with a pinch of salt.  When mixture is smooth, switch to  a wooden spoon, and stir continuously until it begins to pull away from the sides of the pan.  Add the egg and stir until fully incorporated.

Pour mixture into a medium casserole, no deeper than 2 inches, or divide evenly between 2- 3 smaller dishes.  Use a spatula or flat-blade knife to spread the gougère around the base of the casserole.  Pour turkey mixture into the middle of the dish and using a fork, pull the edges of the gougère slightly over the filling.  Bake for 30-40 minutes, until gougère is puffy and golden brown.  Serve immediately.

Serves 2 - 3

Reprinted with permission from ©Quintet Publishing Ltd. 500 Casseroles, by Rebecca Baugniet, published by Sellers Publishing

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