We’re almost halfway through December and I haven’t had a bite of turkey yet. I tend to avoid it, thinking I’ll get sick of it, when the reality is that I probably won’t eat any at all.
That said, I’ve just spotted Éric Lanlard’s recipe for turkey and chestnut pie. Could a dish be any more festive?
The recipe is in his excellent Tart It Up! cookbook. I’ve used the book throughout the year to make pasty-based dishes. With the thermometer having nose-dived this week, I was looking for something truly wintery.
Getting hold of hold of some turkey for the pie shouldn’t prove too arduous – the shops are full of the bird at the moment.
I tend to opt for goose at Christmas. Turkey only really overtook goose as the Christmas staple in the mid-19th century.
Some people say its popularity is the result of America’s international influence, though Charles Dickens’ A Christmas Carol, published 100 years earlier, must take some of the credit.
“Lanlard’s recipe is perhaps my last – and only – chance to have some turkey this year”
The fact that turkeys are big birds, suiting large family get-togethers, must also have played a role.
I’ll be in France for Christmas, of course, where there is no tradition of eating turkey at Christmas. Given that I’ll be heading south in just over a week’s time, Lanlard’s recipe is perhaps my last – and only – chance to have some turkey this year.