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Turkey 'n' Stuffing Pie

By: Ruth Hastings

"Ruth Hastings of Louisville, Illinois uses stuffing as the crust for an attractive cheese-latticed turkey pie. 'Try it the day after Thanksgiving,' she suggests."

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 egg, beaten
1 cup chicken broth
1/3 cup butter or margarine, melted
5 cups herb-seasoned stuffing
FILLING:
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup chopped onion
1 tablespoon butter or margarine
1 tablespoon all-purpose 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 processed American cheese, cut into strips

Directions

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. In a skillet, saute 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 degrees F for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until the cheese is melted.