Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Finely chopped celery |
| 1 cup | Finely chopped carrot |
| 1 cup | Finely chopped onion |
| 2 teaspoons | Minced garlic |
| 3 tablespoons | Unsalted butter |
| 3 tablespoons | Flour |
| 1 cup | Turkey gravy |
| 1 cup | Chicken stock or broth |
| 2½ cup | Bite-sized cooked turkey pieces |
| ½ cup | Cooked peas |
| ½ cup | Cooked carrots |
| ½ cup | Cooked pearl onions |
| \N \N | Salt and Pepper |
| 2 cups | Turkey stuffing |
| \N \N | Melted unsalted butter; as needed |
In a saucepan seat the celery, carrot, onion and garlic in the butter, covered with a buttered round of waxed paper and the lid, over moderately low heat for 5 minutes. Add the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the gravy, stock or broth and cook over moderate heat, stirring, for 5 minutes. Add the turkey, peas, carrots, pearl onions, salt and pepper to taste, and bring the mixture to a simmer.
Transfer the mixture to a flameproof 1½-quart baking dish, and with a spatula spread the stuffing over it. Drizzle the stuffing with some melted butter. Bake the pie in a preheated 350 degree oven for 30 minutes, or until bubbling, and put it under a preheated broiler until the top is golden brown.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9234 Converted by MM_Buster v2.0l.