Easy Dinners – Double Cheese Turkey Pie
Got a lot of leftover turkey and cranberry sauce? Why not try making this easy dinners recipe after the holidays!
What you need:
1 pastry crust
1 tablespoon Dijon mustard
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
1 tablespoon butter or margarine
1 medium onion, chopped
1 stalk celery, chopped
1/4 cup slivered almond
1 1/2 cups leftover cooked turkey, chopped
1 cup leftover whole cranberry sauce
3/4 cup evaporated milk
1/4 teaspoon dried sage
What you need to do:
Preheat the oven to 400°F and arrange the pastry crust to a 9 inch deep pie pan. Then bake the pie for about 5 minutes when the oven reached 400°F. Remove the pan from the oven and let it cool.
Spread the Dijon mustard evenly on the inside of the pastry crust and then set it aside.
Mix up the Cheddar and Swiss cheese on a separate bowl.
Put in a frying pan (skillet) and place it over medium heat. Let the butter melt and then add the chopped onion, celery, and the slivered almonds. Stir and cook for about 4-5 minutes or until the vegetables are tender.
Stuff the pie shell with the following: half of the cheese mixture, all the onion mixture, all the turkey, then the cranberry sauce and lastly the remaining half of the cheese mixture.
On a mixing bowl, mix together the milk, eggs and sage until the mixture becomes smooth. Then pour the mixture evenly on top of the ingredients already in the pie pan.
Bake the pie in the preheated oven at 400°F. After 15 minutes, lower the heat to 375°F. Continue baking for 25-30 minutes or up until the pie is already firm.
Cover the pie crust with strips of aluminum foil during the last 15 or 20 minutes of baking to avoid and protect it from getting burn or too brown.
Take away the pie from the oven. Before slicing, let it stand for 8-10 minutes.
Divide into 6-8 slices before serving (depending on how big your servings would be).
Photo by: “baldheretic” on flickr