Crumb-Crust Curried Turkey Pie Recipe
Ingredients
| Golden raisins | 1⁄4 Cup (4 tbs) | |
| Boiling water | 1⁄2 Cup (8 tbs) | |
| Herb | 1 1⁄2 Cup (24 tbs), seasoned | |
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Water | 2 Tablespoon | |
| Canned cream of celery soup | 10 Ounce (Undiluted) | |
| Milk | 1 Cup (16 tbs) | |
| Cubed cooked turkey | 1 1⁄2 Cup (24 tbs) | |
| Cooked english pea | 1 Cup (16 tbs) | |
| Canned sliced mushrooms | 4 Ounce, drained | |
| Chopped onion | 1 Tablespoon | |
| Curry powder | 3⁄4 Teaspoon | |
| Salt | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 355 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 9.1 g45.7%
Trans Fat 0 g
Cholesterol 72.1 mg24%
Sodium 732.3 mg30.5%
Total Carbohydrates 31 g10.2%
Dietary Fiber 6.2 g24.9%
Sugars 13.8 g
Protein 19 g37.9%
Vitamin A 19.3% Vitamin C 7.8%
Calcium 10.9% Iron 7.3%
*Based on a 2000 Calorie diet
Directions
Drain, and set aside.
Combine stuffing mix, butter, and water, mix well.
Set aside 1/4 cup stuffing mixture.
Press remaining mixture in bottom and 1 inch up sides of four 10-ounce custard cups or ramekins.
Combine soup and milk, add raisins, turkey, and remaining ingredients, blending well.
Pour mixture evenly into prepared dishes.
Sprinkle each serving with 1 tablespoon reserved stuffing mixture.
Bake pies, uncovered, at 375° for 20 minutes or until bubbly.
Chef
