Yield: 1 servings
|1 cup||Finely chopped celery|
|1 cup||Finely chopped carrot|
|1 cup||Finely chopped onion|
|2 teaspoons||Minced garlic|
|3 tablespoons||Unsalted butter|
|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.