Turkey and oyster pie - sl 11/82
1 8\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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