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Title: Creamy Turkey Pie
Categories: Poultry
Yield: 6 Servings
| 1 | lb | Ground raw turkey or sausage |
| 1/2 | c | Chopped onion |
| 1 | pk | 3 oz light cream cheese, cubed |
| 1 | Jar 3.5 oz sliced mushrooms drained | |
| 1 | pk | (10) refrigerator biscuits |
| 1 | Egg | |
| 1 | c | Light cottage cheese |
| 1 | tb | Flour |
| Chopped tomato (optional) | ||
| Chives (optional) |
1. In a large skillet, cook turkey or turkey sausage and onion until meat is browned, stirring to break up meat. Drain. Stir in cream cheese till combined; add mushrooms and set aside.
2. For the crust: Lightly grease a 9 inch pie plate with non- stick spray. Unwrap biscuits and separate. Arrange biscuits in pie plate, pressing onto the bottom and up the sides of the plate, ex- tending the biscuits at 1/2" intervals, if desired. Spoon turkey mixture into shell, spreading evenly.
3. In blender or food processor, combine egg, cottage cheese, and flour. Cover and blend or process until smooth. Spoon over turkey mixture. Bake, uncovered, for 25-30 minutes at 350F or until edges are browned and filling is set. Let stand 5-10 min. before cutting into wedges. Garnish with tomato slices and chives, if desired.
Note: You may wish to add salt and pepper to taste.
Source: Better Homes and Gardens Magazine Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 315-786-1120
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