Crumb-Crust Curried Turkey Pie Recipe
Ingredients
1/4 cup golden raisins
1/2 cup boiling water
1 1/2 cups herb-seasoned stuffing mix
1/4 cup butter or margarine, melted
2 tablespoons water
1 (10-ounce) can cream of celery soup, undiluted
1 cup milk
1 1/2 cups cubed cooked turkey
1 cup cooked English peas
1 (4-ounce) can sliced mushrooms, drained
1 tablespoon chopped onion
3/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Combine raisins and boiling water in a small bowl, let stand 5 minutes.
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.
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.
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