| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Canadian | Poultry, Vegetables | 6 | Servings |
INGREDIENTS
| 1/2 | c | Flour |
| 1 | c | Turkey stock,cold |
| 3 | c | Turkey stock, hot |
| 1 1/4 | c | Frozen green peas |
| 2 | c | Stewed onions |
| 2 | c | Carrots, cooked & chopped |
| 2 | c | Cooked turkey, diced |
| Salt & pepper to taste | ||
| 1 | pk | Ready to bake breadsticks |
| 1 | Egg yolk |
INSTRUCTIONS
Combine flour and cold stock in a bowl. Place hot stock in a large saucepan over medium heat, stir in flour mixture and cook, stirring constantly, until thickened. Add peas and cook several more minutes. Stir in onions, carrots, and turkey. Season to taste and pour into a large baking dish. Bake in a preheated 450 F oven for 10-15 minutes. At the same time, weave the breadstick dough into a lattice, sized to cover the casserole. Place on a buttered baking sheet, brush with egg yolk mixed with 1 Tbsp water. Bake along with the casserole for 10 minutes more (20-25 minutes total for casserole). When topping and casserole are done, press lattice top on to casserole and serve. You can also add celery or mushrooms to the casserole, or use traditional pastry top. From: The Canadian Heritage Cookbook, by Edna McCann Typed by: Bob White Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan 11, 99
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