Leftover Turkey Recipes
Turkey n' Stuffing Pie
Yield: 4 to 6 servings
Ingredients
Pie Crust
- 1 egg, beaten
- 1 cup chicken broth
- 1/3 cup butter, melted
- 5 cups herb-seasoned stuffing cubes
Filling
- 1 can mushroom stems and pieces, drained
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3 cups cubed cooked turkey
- 1 cup frozen peas
- 1 tablespoon minced fresh parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 jar turkey gravy
- 5 slices American cheese, cut into strips
Instructions
Pie Crust
- In large bowl, combine egg, broth and butter. Add stuffing and mix well. Pat onto bottom and up sides of greased 9 inch pie plate; set aside.
Filling
- In skillet, sauté mushroom and onion in butter until tender. Sprinkle with flour and mix well. Add the turkey, peas, parsley, Worcestershire and thyme; mix well. Stir in gravy. Bring to a boil, then boil and stir for 2 minutes.
- Spoon into the crust and bake at 375 degrees F for 20 minutes.
- Arrange cheese strips in lattice pattern over filling.
- Bake 5 to 10 minutes longer or until cheese is melted.