Curried Turkey Pie Recipe
Ingredients
1/4 cup light raisins
Boiling water
1 1/2 cups herb-seasoned stuffing mix
1/4 cup butter or margarine, melted
2 tablespoons water
1/2 cup milk
1 10 3/4-ounce can condensed cream of celery soup
1 1/2 cups cubed cooked turkey or chicken
1 cup cooked or canned peas
1 2-ounce can chopped mushrooms, drained
1 tablespoon finely chopped onion
1 to 2 teaspoons curry powder
Directions
In small bowl cover raisins with boiling water.
Let stand 5 minutes; drain and set aside.
Combine herb-seasoned stuffing mix, melted butter or margarine, and the 2 tablespoons water.
Reserving 1/3 cup of the mixture, press remaining stuffing mixture into a 9-inch pie plate to form a pie "shell".
Blend milk into soup; stir in turkey or chicken, peas, mushrooms, onion, curry powder, and drained raisins.
Turn mixture into stuffing-lined pie plate.
Sprinkle reserved stuffing mixture over pie.
Bake, uncovered, at 375° till pie is heated through, 30 to 35 minutes.
Let stand 5 minutes; drain and set aside.
Combine herb-seasoned stuffing mix, melted butter or margarine, and the 2 tablespoons water.
Reserving 1/3 cup of the mixture, press remaining stuffing mixture into a 9-inch pie plate to form a pie "shell".
Blend milk into soup; stir in turkey or chicken, peas, mushrooms, onion, curry powder, and drained raisins.
Turn mixture into stuffing-lined pie plate.
Sprinkle reserved stuffing mixture over pie.
Bake, uncovered, at 375° till pie is heated through, 30 to 35 minutes.
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