Broccoli Turkey Pie Recipe

Broccoli Turkey Pie Recipe photo by Taste of Home

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Leftover turkey becomes a tasty weeknight meal with just 10 minutes of prep. The whole family will love this comforting casserole and its golden Parmesan cheese topping. —Pippa Milburn, Dover, Ohio

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Broccoli Turkey Pie Recipe

Prep: 10 min. Bake: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

2 cups cubed cooked turkey
2 cups frozen chopped broccoli, thawed and drained
1-1/2 cups (6 ounces) shredded cheddar cheese
2 eggs
1 cup 2% milk
1/2 cup biscuit/baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder

Directions

In a greased 9-in. deep-dish pie plate, layer the turkey, broccoli and cheddar cheese. In a large bowl, whisk the eggs, milk, biscuit mix, salt, pepper and thyme. Pour over filling. In a small bowl, combine Parmesan cheese and garlic powder; sprinkle over top.
Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 piece equals 293 calories, 15 g fat (9 g saturated fat), 142 mg cholesterol, 534 mg sodium, 12 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Broccoli Turkey Pie in Simple & Delicious October/November 2011, p50

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio