While it gets toasty, halve
a head of garlic crosswise (aka turn it on its side and slice through), do the same to a lemon, and remove the seeds.
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2
garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1
head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1
head of garlic (halved
crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
1 (4 pound) chicken Salt Extra-virgin olive oil Freshly ground black pepper 3/4 pound
garlic scapes 1 pound small yukon gold potatoes, halved
crosswise 1 large
head of garlic, outer layers
of skin removed, top trimmed by 1/2 inch to expose the cloves.