| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive12 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Finely chopped celery |
| 1 |
c |
Finely chopped carrot |
| 1 |
c |
Finely chopped onion |
| 2 |
ts |
Minced garlic |
| 3 |
tb |
Unsalted butter |
| 3 |
tb |
Flour |
| 1 |
c |
Turkey gravy |
| 1 |
c |
Chicken stock or broth |
| 2 1/2 |
c |
Bite-sized cooked turkey pieces |
| 1/2 |
c |
Cooked peas |
| 1/2 |
c |
Cooked carrots |
| 1/2 |
c |
Cooked pearl onions |
|
|
Salt and Pepper |
| 2 |
c |
Turkey stuffing |
|
|
Melted unsalted butter; as needed |
INSTRUCTIONS
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 1 1/2-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.
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