Giblet Pie Recipe
Ingredients
| Potatoes | 1⁄2 Cup (8 tbs), thinly sliced | |
| Onions | 1 Cup (16 tbs), thinly sliced | |
| Cooked spinach | 1 Cup (16 tbs), chopped (Drained) | |
| Cooked turkey/Chicken | 1 1⁄2 Cup (24 tbs) | |
| Sauteed mushrooms | 1 Cup (16 tbs), sliced | |
| Cooked turkey/Chicken | 1 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Nutmeg | 1⁄8 Teaspoon | |
| Thyme | 1⁄8 Teaspoon | |
| Giblet broth | 1 Cup (16 tbs) | |
| Melted butter/Margarine | 2 Tablespoon | |
| Sour cream | 1⁄2 Cup (8 tbs) | |
| Pastry | 1⁄2 |
Nutrition Facts
Serving size
Calories 400 Calories from Fat 207
% Daily Value*
Total Fat 23 g35.8%
Saturated Fat 9.6 g47.9%
Trans Fat 0 g
Cholesterol 98.4 mg32.8%
Sodium 776.3 mg32.3%
Total Carbohydrates 18 g5.9%
Dietary Fiber 3.7 g14.7%
Sugars 5.6 g
Protein 31 g61.9%
Vitamin A 91.6% Vitamin C 37.2%
Calcium 11.5% Iron 17.7%
*Based on a 2000 Calorie diet
Directions
1) Preheat the oven to 350F
MAKING
2) In a 2 quart greased casserole, layer the bottom with potato slices, then the onion slices, spinach, giblets, mushrooms and the cooked turkey or chicken
3) After each layer sprinkle in salt, pepper, thyme and nutmeg
4) Repeat the layers with the potatoes on the top layer
5) Bend together the giblet broth with the sour cream and butter
6) Pour this broth over the potatoes
7) Cover the dish with the pastry
8) Pinch the edges of the casserole to seal
9) Using a sharp knife, make several slits on the top
10) Bake in the oven for 1 ½ hours at 350F till the top is tinged brown
SERVING
11) Serve the pie warm
Chef
