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Turkey Dressing Pie Recipe
Turkey Dressing Pie Recipe photo by Taste of Home

Turkey Dressing Pie Recipe

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People tell me this pie is almost better than the original dinner! I fix turkey all year long, and I purposely make too much just so we can have this later on. It's a complete meal in itself. My sister and I took turns cooking when we were in high school...my husband and I have four grown sons...and I used to cook for pheasant hunters we took in. So I've had lots of practice!
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 3-1/2 to 4 cups leftover cooked turkey dressing
  • 1/2 cup turkey or chicken broth
  • 2 tablespoons butter, melted
  • 1 egg, beaten
  • 1/2 cup chopped onion
  • 1 tablespoon canola oil
  • 3 cups diced leftover cooked turkey
  • 1 cup leftover turkey gravy
  • 1 cup peas, optional
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons diced pimientos
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 4 slices process American cheese, optional

Nutritional Facts

1 serving (1 piece) equals 422 calories, 21 g fat (6 g saturated fat), 102 mg cholesterol, 1,041 mg sodium, 30 g carbohydrate, 4 g fiber, 26 g protein.

Directions

  1. In a large bowl, combine dressing, broth, butter and egg. Press onto the bottom and up the sides of an ungreased 10-in. pie plate; set aside.
  2. In a large skillet, saute onion in oil until tender. Stir in turkey, gravy, peas if desired, parsley, pimientos, Worcestershire sauce and thyme; heat through. Pour over crust.
  3. Bake at 375° for 20 minutes or until golden. If desired, arrange cheese slices on top; bake for 5 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Turkey Dressing Pie in Country Woman September/October 1993, p29

Nutritional Facts

1 serving (1 piece) equals 422 calories, 21 g fat (6 g saturated fat), 102 mg cholesterol, 1,041 mg sodium, 30 g carbohydrate, 4 g fiber, 26 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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