Turkey and oyster pie - sl 11/82

Yield: 1 8\" pie

Measure Ingredient
\N \N Pastry for 10\" double crust pie
1 cup Milk
12 ounces Jar turkey gravy -OR-
1 cup ;Leftover turkey gravy
1 tablespoon Butter or margarine; melted
3 tablespoons All-purpose flour
2 cups Turkey; chopped, cooked
12 ounces Can fresh standard oysters; drained
1 tablespoon Fresh parsley; chopped
1 tablespoon Celery; finely chopped
½ teaspoon Salt
¼ teaspoon Pepper

Roll half of pastry to ⅛" thickness on a lightly floured board; fit into an 8" square baking dish. Set aside.

Combine milk and gravy in a large saucepan; cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes, stirring often.

Combine butter and flour, mixing well to form a smooth paste; stir into gravy mixture. Add turkey and oysters. Cook over medium heat until mixture comes to a boil, stirring constantly; remove from heat.

Stir in parsley, celery, salt, and pepper; spoon mixture ito pastry shell.

Roll out remaining pastry to ⅛" thickness; carefully place over pie, leaving a 1" overhang at edge of dish. Seal edges and flute; cut slits in top for steam to escape.

Bake at 350F for 40 to 50 minutes or until golden brown. Yield: 1 x 8" pie.

Gladys Johnson of Georgia, in November, 1982"Southern Living".

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-11-95

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