Turkey And Dressing Pie Recipes

Steps:

• 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. , 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. , 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.

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out rounds of dough with a 4 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.
• Spread 1 teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with 2 teaspoons stuffing, then 2 teaspoons turkey, and finally 1 teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds so all the piles are even.) Whisk together the egg and milk in a small bowl to make an egg wash. Brush the egg wash around the edges of each dough round.
• Fold over each dough round to cover the filling, creating 12 half-moon shapes. With your fingers, press the edges together to seal, and then press with a fork to seal securely.
• Brush the top of each hand pie with the remaining egg wash. Make 3 small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping.

Steps:

• Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Sprinkle the stuffing and turkey in the par-baked shell. Top with the Cheddar and parsley. Season with a little salt and pepper.
• Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 45 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish or 9 inch square inch baking dish.
• Set a large skillet over medium heat and coat with cooking spray. Crumble the ground turkey into the skillet and add carrots. Cook and stir until turkey is no longer pink, 5 to 10 minutes. Add the corn, green beans and gravy; stir to blend. Set aside and keep warm.
• Prepare the stuffing mix according to package directions. Stir cream of mushroom soup into the stuffing along with the Cheddar cheese and cranberries.
• Spoon the turkey and vegetables into the prepared baking dish. Drop large spoonfuls of the stuffing on top until the vegetables are completely covered.
• Bake for 15 to 20 minutes in the preheated oven, until the top is lightly browned. Set the oven to broil, and cook for 5 minutes to crisp the top. Enjoy!

Steps:

• Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you're using cooked leftovers).
• Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.
• Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.

Steps:

• Preheat oven to 400 degrees F. Spray a 9-inch pie plate with cooking spray.
• Spread turkey in pie plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. top with onions and peas.
• Stir Bisquick mix, milk and eggs in medium bowl with wire whisk or fork until blended. Carefully pour into pie plate.
• Bake 30-35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with gravy,, if desired.

Steps:

• In a large bowl, combine the egg, broth and butter. Stir in stuffing. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , For filling, in a large skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour until well blended. Stir in the turkey, peas, parsley, Worcestershire sauce and thyme. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. , Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• In large bowl, combine egg, broth, and butter; add stuffing and mix well.
• Pat on the bottom and up the sides of a greased 9-inch pie plate; set aside.
• In a skillet sauté the mushrooms and onion in butter until tender.
• Sprinkle with the flour and mix well.
• Add turkey, peas, parsley, Worcestershire sauce, and thyme; mix well and stir in the gravy.
• Bring to a boil. Boil and stir for 2 minutes.
• Spoon into the crust.
• Bake at 375°F for 20 minutes.
• Arrange cheese strips in lattice pattern over filling. Bake 5 to 10 minutes longer or until the cheese is melted.

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and roll into a 10-inch circle.
• Cover with plastic wrap and let rest.
• Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
• Place peas, carrots, corn and celery in a bowl.
• Cover and microwave for 3 minutes.
• Drain and set aside.
• Melt butter in a skillet.
• Add onion and cook until onion is slightly clear.
• Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter.
• Slowly whisk in chicken broth and milk until mixture is thick and simmering.
• Remove from heat. Fold in drained vegetables and turkey until well combined.
• Spoon the mixture onto the stuffing crust.
• Remove plastic wrap from dough and place dough on top of the filled pie.
• Lightly tuck dough under the edge of the pie plate.
• Cut several small slits into the crust to release steam.
• Bake at 375°F 15 minutes or until dough is golden brown.
• Cover with foil and bake an additional 15 minutes.
• *See rhodesbread.com for Savory Sausage Stuffing recipe.

Steps:

• Preheat oven to 400 degrees F. Grease pie plate (or casserole dish).
• Mix, place, and bake all ingredients in pie plate/casserole dish for 25-30 minutes or until knife comes out clean.
• Let stand for 5 minutes, and then serve.

Steps:

• Preheat oven to 350 degrees (176 celsius).
• Cook vegetable mix according to package instructions; drain well.
• Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
• If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
• Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
• Pour gravy over the vegetable/turkey mixture.
• Top with stuffing, spreading evenly over all.
• Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

Steps:

• In a large bowl, combine dressing, broth, butter, and egg; mix well.
• Press into the bottom and up the sides of an ungreased 10-inch pie plate, set aside.
• In a large skillet, saute onion in oil until tender.
• Stir in turkey, gravy, peas, parsley, pimentos, Worcestershire and thyme, heat through.
• Pour over crust.
• Bake at 375°F for 20 minutes or until golden.
• If desired, arrange the cheese slices on top of the pie and return to the oven for 5 minutes, or until the cheese is melted.