 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Great for Thanksgiving leftovers all in one meal. Serve with a salad and rolls or bread. Ingredients:
1 egg, beaten |
1 cup chicken broth |
1/3 cup butter or 1/3 cup margarine |
5 cups herb seasoned stuffing mix |
1 (4 ounce) can mushroom stems and pieces, drained |
1/2 cup chopped onion |
1 tablespoon margarine |
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 (12 ounce) jar turkey gravy |
5 slices processes american cheese, cut into strips |
Directions:
1. In large bowl, combine egg, broth, and butter; add stuffing and mix well.
2. Pat on the bottom and up the sides of a greased 9-inch pie plate; set aside.
3. In a skillet sauté the mushrooms and onion in butter until tender.
4. Sprinkle with the flour and mix well.
5. Add turkey, peas, parsley, Worcestershire sauce, and thyme; mix well and stir in the gravy.
6. Bring to a boil. Boil and stir for 2 minutes.
7. Spoon into the crust.
8. Bake at 375°F for 20 minutes.
9. Arrange cheese strips in lattice pattern over filling. Bake 5 to 10 minutes longer or until the cheese is melted.
|
|