Preheat oven to 450 degrees F. and remove the four refrigerated pie crusts from refrigeration.

Line three sheet trays with parchment paper.

Bring a pot of water to a boil and plunge the pearl onions in, skin and all.

Get an ice water bath ready.

After three minutes, use a spider or strainer and scoop out onions and plunge into the ice water bath.

Remove them from the ice water and onto some paper towels on your cutting board.

With a small sharp knife, cut the root end off of each onion. Then grab the other end and squeeze the onion out, leaving the outer skin in your hand. Repeat for all onions and set aside.

Lay out all four crusts flat. Beat the egg with a little water and brush the tops of all four crusts.

Sprinkle on the sugar, dividing between the four circles.

Using a pizza cutter or a sharp knife, cut each circle into eight wedges and lay out onto the three prepared sheet trays and bake for 10-12 minutes, rotating pans between racks half way through baking. Let cool and set aside.

In a 6-quart soup pot or large Dutch oven, add olive oil, butter and turkey fat over medium high heat.

Once melted, add diced onion, carrots and celery and cook three minutes.

Reduce heat to medium and add the flour. Stir continually for three minutes then add all of the stock, thyme, pepper, mustard, nutmeg, Worcestershire sauce and hot sauce.

Cook over medium heat for five minutes at a medium simmer.

Add the potatoes and pearl onions and simmer about ten minutes until the vegetables are tender.

Add the cream, peas and cooked turkey and bring the soup up to serving temperature, being careful not to let it stick to the bottom. Taste and add salt if needed.

Serve in bowls with the cooked pie crust wedges on the side.