INGREDIENTS
6
carrots
1 cup
cooked wild rice
1 cup
dry white wine
1
egg
2 tbsp
extra virgin olive oil
1/3 cup
flour
2 tbsp
fresh thyme leaves
1 cup
kale
1 serving
kosher salt
1
lemon zest
4 cups
low sodium chicken broth
1
parmesan
2
pie crust
3 tbsp
salted butter
2 smalls
shallots
1 cups
turkey