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Crumb-Crust Curried Turkey Pie Recipe
|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|
|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|
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
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 375Â° for 20 minutes or until bubbly.