Turkey and Cranberry Pie

Ingredients

• 3 cups fresh or frozen cranberries
• 3/4 cup sugar
• Kosher salt
• 6 tablespoons butter, divided
• 2 whole turkey legs, divided into thighs and drumsticks
• 1 1/2 quarts turkey or low sodium chicken stock
• 2 bay leaves
• 6 sprigs parsley, leaves minced, stems reserved
• 1 small carrot, finely diced
• 3 stalks celery, finely diced
• 1 medium onion, finely diced
• 1/4 cup flour
• Freshly ground black pepper
• 1 recipe Easy Pie Dough, made without the sugar
• 1 egg white
• Coarse sea salt, such as Maldon

Directions

1. In a small saucepan, stir together the cranberries, sugar, 1/4 teaspoon salt, and 1/2 cup water. Set it over medium heat and bring the mixture to a gentle simmer, then cook for about 15 minutes, stirring now and then and pressing the berries with a wooden spoon, until they have collapsed completely. Leave the cranberry mixture at room temperature.
2. While that sits, melt 2 tablespoons butter in a large Dutch oven over medium-high heat and wait until the bubbling settles. Add the turkey legs and brown them in the butter, turning so each side gets color, about 8 minutes total. Pour in the stock, add the bay leaves and parsley stems, and bring everything to a boil. Lower the heat to a simmer, cover with a heavy lid left a little open, and cook until the turkey is tender enough to fall apart, about 3 hours.
3. Lift the turkey legs into a large bowl with tongs and let them cool. Pour the cooking liquid through a fine mesh strainer, throwing away the strained solids. Use a ladle to remove the fat from the surface, then reserve the liquid; you should have about 4 cups. Once the turkey can be handled comfortably, pull the meat into 1- to 2-inch pieces and get rid of the skin and bones.
4. Put the Dutch oven back over medium-high heat and add the remaining 4 tablespoons butter. Once it has melted, add the carrots, celery, and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened without taking on color. Stir in the flour and cook, stirring the whole time, until it turns pale golden brown, about 3 minutes. As you whisk, pour in the reserved turkey cooking liquid little by little. Bring the pot to a boil, then lower it to a simmer. Continue cooking until the sauce has reduced to about 3 cups and is thick like heavy paint.
5. Stir the turkey meat into the pot. Add salt and pepper to taste, then mix in the minced parsley. Leave the filling until it is fully cool, at least 2 hours.
6. Heat the oven to 450 degrees F and move the rack to the center position. Roll out the bottom crust and place it in a 9-inch pie plate. Spoon in the cranberry mixture and smooth it into an even layer. Add the turkey filling over the cranberries; there may be a bit more than will fit.
7. Roll the top crust, lay it over the pie, and seal the edges. Whisk the egg white with 1 tablespoon water. Brush the egg white mixture over the top crust, then make 3 to 5 vents. Scatter on a light pinch of coarse sea salt. Bake the pie for 15 minutes, until the crust is light golden brown. Turn the oven down to 350 degrees F and bake until the crust is richly golden and the filling begins to bubble up through the vents, about 45 minutes longer. Let the pie cool for 15 minutes before serving.