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Turkey Pie Breadstick Topping Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Turkey/Chicken broth||1 Cup (16 tbs) (Cold)|
|Hot broth||3 Cup (48 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Onions||1 Pound, drained (2 Cups, 1 Can)|
|Carrot slices||2 Cup (32 tbs), cooked (Chunks)|
|Diced cooked turkey||2 Cup (32 tbs)|
|Breadsticks||1 Can (10 oz) (Ready To Bake)|
Serving size: Complete recipe
Calories 2820 Calories from Fat 570
% Daily Value*
Total Fat 61 g94.5%
Saturated Fat 13.9 g69.5%
Trans Fat 0 g
Cholesterol 545.5 mg
Sodium 7125.3 mg296.9%
Total Carbohydrates 356 g118.8%
Dietary Fiber 47.2 g188.8%
Sugars 48.8 g
Protein 203 g405.6%
Vitamin A 936.7% Vitamin C 173.1%
Calcium 37.5% Iron 136.3%
*Based on a 2000 Calorie diet
Add peas and simmer for a few minutes.
Add onions, carrots, and turkey; season to taste with salt and pepper and pour into 2-quart baking dish.
Put in preheated very hot oven (450°F.).
Separate breadsticks, and weave on a greased cookie sheet to fit top of baking dish, stretching slightly if necessary.
Trim ends to fit.
Brush with egg yolk mixed with water.
Bake with casserole for about 10 minutes.
Press topping down slightly on pie.
Good with parsley potatoes, mixed green salad, and honeydew with berries.
Makes 6 servings.