Turkey n’ Stuffing Pie

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 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

In large bowl, combine egg, broth and butter.  Add stuffing and mix well. Pat
onto bottom and up sides of greased 9″ pie plate; set aside.  Sauté
mushrooms and onions in butter until tender.  Sprinkle with flour and mix
well.  Add turkey, peas, parsley, Worcestershire and thyme and mix well.  Stir
in gravy.  Bring to a boil, then boil and stir for 2 minutes.

Spoon into the stuffing crust and bake at 375º F for 20 minutes.  Arrange
cheese strips in lattice pattern over filling.  Bake 5-10 minutes longer or
until cheese is melted.  Recipe makes 4-6 servings.

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