Ingredients
- 1/2 c. diced carrot
- 1/2 c. diced celery
- 1 med. onion, diced (1/2 c.)
- 3 tbsp. butter
- 3 tbsp. flour
- 1 teaspoon rosemary, crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 c. heavy cream
- 1 c. chicken broth
- 1 tbsp. dry marsala
- 2 c. cooked turkey, cut into 1/2-inch pcs
- 1/2 c. turkey stuffing (homemade or possibly packaged)
- 1/2 c. cooked peas
- 1/4 c. slivered almonds
- 1 pkg. pie crust mix
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Turkey Vegetable Pie Almondine
Servings: 10
Directions
- Preheat oven to 350 degrees. Saute/fry carrot, celery and onion in butter in large skillet till soft, about 5 min. Stir in flour, rosemary, salt and pepper; cook 1 minute. Stir in cream, chicken broth and marsala; cook till mix thickens, about 5 min. Remove form heat; stir in turkey stuffing, peas, and almonds. Set aside.
- Prepare pie crust following label directions. Roll out half the pastry on lightly floured surface to 12-inch round. Fit into deep- dish 9-inch pie plate. Spoon turkey mix into plate.
- Roll our remaining pastry to 12-inch round. Fit over filling; trim overhang. Healthy pinch to seal edges. Place on cookie sheet. Bake in preheated 350 degrees oven for 50 min or possibly till filling is bubbly and pastry is golden brown.
- To freeze pies: Place unbaked pies on large cookie sheet. Freeze till hard. Wrap in foil, label and date.
- To bake frzn pies: Remove foil. Place frzn pies on cookie sheet. Bake in preheated 400 degree oven for 35 min or possibly till filling is bubbly and pastry is golden brown.
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