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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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People tell me this pie is almost better than the original dinner! I fix turkey all year long, and I purposely make too much just so we can have this later on. It's a complete meal in itself. My sister and I took turns cooking when we were in high school...my husband and I have four grown sons...and I used to cook for pheasant hunters we took in. So I've had lots of practice! Ingredients:
3-1/2 to 4 cups leftover cooked turkey dressing |
1/2 cup turkey or chicken broth |
2 tablespoons butter, melted |
1 egg, beaten |
1/2 cup chopped onion |
1 tablespoon canola oil |
3 cups diced leftover cooked turkey |
1 cup leftover turkey gravy |
1 cup peas, optional |
2 tablespoons dried parsley flakes |
2 tablespoons diced pimientos |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried thyme |
4 slices process american cheese, optional |
Directions:
1. In a large bowl, combine dressing, broth, butter and egg. Press onto the bottom and up the sides of an ungreased 10-in. pie plate; set aside.
2. In a large skillet, saute onion in oil until tender. Stir in turkey, gravy, peas if desired, parsley, pimientos, Worcestershire sauce and thyme; heat through. Pour over crust.
3. Bake at 375° for 20 minutes or until golden. If desired, arrange cheese slices on top; bake for 5 minutes or until cheese is melted. Yield: 6 servings.
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