| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | Two-crust pie crust, unbaked | |
| 3 | T | Salad or olive oil |
| 1 | Onion, sliced | |
| 3 | Carrots, pared sliced | |
| 1 | t | Dried thyme |
| 1/4 | t | Dried basil |
| 1 | lb | Turkey breast, in chunks or |
| 3 | c | Cut-up turkey meat, can be |
| white and dark mixed | ||
| 1/4 | t | White pepper |
| 1/4 | lb | Fresh or canned mushrooms |
| sliced very thick | ||
| 1 | c | Dry white wine |
| 1/4 | c | Proscuitto, sliced thin |
| 12 | Pitted green olives | |
| 1 | Egg, lightly beaten |
INSTRUCTIONS
Line 9 inch pie pan with pastry. Reserve half of dough for top crust. To make filling: Saut onion, carrot. thyme and basil in hot oil for 1 minute. Add turkey; cook, stirring occasionally. for about 10 minutes. Add pepper and mushrooms; cook 1 minute longer. Stir in 1/2 cup wine and cook another 2 minutes. Preheat oven to 375 degrees. Line the pie shell with 1/2 the prosciutto; pour in the turkey mixture. Add olives; cover with remaining prosciutto. Roll the other half of the pie crust, making a hole in the center for a steam vent. Cover the pie with this crust. Fold edge of upper crust under edge of bottom crust; pinch edges to seal. Brush surface lightly with beaten egg. Bake 25 minutes; pour remaining 1/2 cup wine through steam vent. Bake an additional 25 minutes. Serve hot or cold. The all time favorite of baked turkey is a must but this pie is a revelation to behold. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 706
Calories From Fat: 231
Total Fat: 25.9g
Cholesterol: 145.1mg
Sodium: 2388.1mg
Potassium: 888.5mg
Carbohydrates: 67g
Fiber: 5.2g
Sugar: 7.9g
Protein: 42.3g