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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 5 |
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I found this at Cornell Cooperative Extention. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 cup finely chopped celery |
1 cup finely chopped carrot |
1 cup finely chopped onion |
2 teaspoons minced garlic |
3 tablespoons unsalted butter |
3 tablespoons flour |
1 cup turkey gravy |
1 cup chicken stock or 1 cup chicken broth |
2 1/2 cups cooked turkey, cut into bite size pieces |
1/2 cup cooked peas |
1/2 cup cooked carrot |
1/2 cup cooked pearl onions |
salt |
pepper |
2 cups turkey stuffing |
melted unsalted butter, as needed |
Directions:
1. In a saucepan sweat the celery, carrot, onion and garlic in the butter, covered with a buttered round of waxed paper and the lid, over moderately low heat for 5 minutes. Add the flour and cook the mixture over moderate heat, stirring, for 3 minutes.
2. Add the gravy, and stock, cook over moderate heat, stirring for 5 minutes. Add turkey, peas, carrots, pearl onions, salt and pepper to taste, and bring the mixture to a simmer.
3. Transfer the mixture to a flameproof 1 1/2-quart baking dish, and with a spatula spread the stuffing over it. Drizzle the stuffing with some melted butter. Bake the pie in a preheated 350 oven for 30 minutes, or until bubbling, and put it under a preheated broiler until the top is golden brown.
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