Ruth Ellen Church – Chicken Sausage Turnovers. (8) Trib 10/69

Ingredients:

2 packages frozen patty shells 

8 Chicken Thighs

Salt, pepper

¼ cup butter

½ cup chicken broth

½ lb. fresh mushrooms diced fine

¼ cup flour

1tsp salt

¼ tsp pepper

1 cup half n half scalded

½ cup white wine

8 pork sausage links cooked

1 egg yolk

2 tbs. cream

Directions:

Defrost 8 patty shells in refrigerator for at least 8 hours. Season thighs with salt and pepper. Brown in butter in large heavy skillet. Add broth. Cover and simmer 30 minutes or ‘til tender. Remove chicken and cool. Simmer mushrooms in droppings for 3 minutes. Blend flour and seasonings into drippings and broth. Add half n half and wine, cook till thickened and cool. Remove bones, skin, and cartilage from chicken leaving meat in a whole piece.

Place a sausage in each thigh. Roll each patty shell in a lightly floured pastry cloth onto a 6” square. Place about 2 tbsp gravy in center of pastry and top with stuffed thigh. Fold pastry over chicken and place seam side down on jelly rolly pan. Brush each turnover with egg yolk mixed with cream. Bake 400° for 30 minutes. Serve gravy separately.