- Details
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Parent Category: Recipes
Ingredients:
1 recipe pastry for a (10 inch) double crust pie
(Use a deep dish pie pan also)
leftover stuffing
1/2 stick butter
1 onion, chopped
1 garlic clove, minced
1 c. sliced mushrooms
2 stalks celery, chopped
2 carrots, diced
1 tablespoon dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 t. chicken bouillion (Superior Touch brand)
2 cups water
1 c. frozen peas
2 cups chopped cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
Directions:
1. Preheat oven to 425 degrees F and roll out bottom pie crust,
placing it into a 10 inch deep dish pie pan and set aside.
2. Saute onions, mushrooms, carrots, celery in a skillet with the
butter. When onions begin to turn golden, add garlic and seasonings
and stir for 2 more minutes. Add turkey. Stir to blend well and set aside.
3. In a medium saucepan, blend flour with the bouillion and water with
a whisk. Add the milk, and heat until thickened. Stir this mixture
into the vegetable mixture, and blend well. Add the frozen peas and
mix well. Take the leftover stuffing and pat into the pie shell going
up the sides. Pour mixture onto the stuffing layer and unbaked pie
shell. Roll out the top crust, and place on top of filling. Flute
edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature
to 350 degrees F and continue baking for 20 minutes, or until crust is
golden brown. Serve with cranberry sauce.
