Curried Turkey Pie Recipe
Servings: 6
Ingredients
- 1/4 c. light raisins
- Boiling water
- 1 1/2 c. herb seasoned stuffing mix
- 1/4 c. butter, melted
- 2 tbsp. water
- 1/2 c. lowfat milk
- 1 (10 3/4 ounce.) can condensed cream of celery soup
- 1 1/2 c. cubed, cooked turkey or possibly chicken
- 1 c. cooked or possibly canned peas
- 1 (2 ounce.) can minced mushrooms, liquid removed
- 1 tbsp. finely minced onion
- 1-2 teaspoon curry pwdr
Directions
- In small bowl cover raisins with boiling water. Let stand 5 min; drain and set aside.
- Combine herb seasoned stuffing mix, melted butter and the 2 Tbsp. water. Reserving 1/3 c. of the mix, press remaining stuffing mix into a 9" pie plate to create a pie "shell".
- Blend lowfat milk into soup; stir in turkey or possibly chicken, peas, mushrooms, onion, curry pwdr and liquid removed raisins. Turn mix into stuffing lined pie plate.
- Sprinkle reserved stuffing mix over pie. Bake, uncovered at 375 degrees till pie is heated through, 30 to 35 min. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 141 | 50% |
| Total Fat 15.94g | 20% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 782mg | 33% |
| Potassium 361mg | 10% |
| Total Carbs 21.56g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.8g | 5% |
| Protein 14.29g | 23% |
