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Here's great recipe to creativly use some of that turkey that's left over after Thanksgiving. As a kid, I remember watching my mother make turkey pie, and eargaly anticipating the results, as I love turkey pie as much as I love the roast turkey that comes from the oven. Special
tools: Microwave oven, oven, pie pan 2-1/2
cups diced turkey, cooked Scrub potato clean. Dice. Bake in microwave oven on high for about 4 minutes, until only partially done. Meanwhile, thaw peas and carrots under cold water, drain and set aside. Melt butter, set aside. In a large mixing bowl, mix all ingredients together. Combine well. Prepare pastry. We use the method outlined in the latest Betty Crocker Cookbook to prepare our pastry. Be sure to use Crisco brand shortening; do not substitute. Roll 2/3 of the pastry into a 13-inch square; ease into the pastry-lined pan. Roll remaining pastry into 11-inch square. Bake in a 350 degree oven for 1 hour. No matter how hard you try, no two turkey pies will taste exactly the same. I have experimented with many variations, including using turkey meat that was smoked on my smoker, adding a diced jalapeno pepper or two, and adding a 1/4 teaspoon of hickory liquid smoke to the mix. The reason we pre-cook the potatoes is so they will be completely done, rather than partially crunchy.. We prefer to use homemade turkey gravy, but the commercial variety will work just fine. By
the way, we didn't have a microwave oven when I was growing
up; not many folks did in the 1960's! My mother would
pre-bake the potatoes, then add them to the mixture. I
am rather "old-fashioned," but I do succumb to modern
conveniences when it's advantageous for me. Copyright(c) 2007 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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