Turkey 'N' Stuffing Pie
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This is an attractive cheese-latticed turkey pie and a
wonderful way to serve Thanksgiving leftovers.
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Crust:
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1
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egg, beaten
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1 cup
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chicken broth
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1/3 cup
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butter or margarine,
melted
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5 cups
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herb-seasoned stuffing mix
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Filling:
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1 can
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(4 ounce) mushrooms stems and pieces,
drained
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1/2 cup
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chopped onion
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1 tablespoon
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butter or margarine
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1 tablespoon
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all-purpose flour
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3 cups
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cubed cooked turkey
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1 cup
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frozen peas
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1 tablespoon
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minced fresh parsley
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1 teaspoon
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Worcestershire sauce
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1/2 teaspoon
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dried thyme
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1 12 oz jar
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turkey gravy
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5
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slices process American cheese, cut
into strips
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For Crust:
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1
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In a large bowl, combine the egg, broth and butter.
Add stuffing; mix well. Pat onto the bottom and up the sides of a greased 9-in. pie plate set
aside.
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For Filling:
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1
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In a skillet, sauté mushrooms and onion in butter
until tender. Sprinkle with flour; mix well. Add the turkey, peas, parsley, Worcestershire sauce and thyme;
mix well. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. Spoon into the crust. Bake at 375° for
20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until the
cheese is melted.
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Yield: 4-6 servings
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Recipe Type
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Main Dish, Meat, One-dish meal, Poultry
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Recipe
Source
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Source: Taste of Home-Oct-Nov1998
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