Turkey and Stuffing Pie


  • one egg, crushed
  • 1 cup chicken broth
  • 1/3 cup butter or oleomargarine,
  • liquefied
  • five cups of herb-seasoned stuffing


  • 1 (4 ounces) mushroom stems
  • and pieces, drained
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 tablespoon general purpose flour
  • three cups of soft cubed turkey
  • 1 cup frozen peas
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon of condiments
  • 1/2 teaspoon dried thyme
  • 1 jar (12 ounces) of turkey gravy
  • 5 slices of processed yank
  • cheese, cut into strips


in a very massive bowl, combine the egg, broth, and butter. Add stuffing and mix well. Pat on very cheap and on the perimeters of a lubricated 9-inch. pie dish; put aside. in a very large skillet, brown the mushrooms and onion butter until tender. Sprinkle with flour; mix well. Add the turkey, peas, parsley, condiment, and thyme; mix well. To incorporate the sauce. awaken a boil; boil and stir for two minutes. Pour into the crust.

Bake at 375 degrees F for twenty minutes. arrange cheese strips in a very lattice pattern on the filling. Bake an additional 5 to 10 minutes or until the cheese is melted.

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