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Tuesday, December 7, 2010

Turkey, Mushroom, and Broccoli Pie

If you still have leftover turkey hanging out in your freezer, this is a great way to use it up. If not, feel free to substitute chicken, or omit the meat completely for a vegetarian dish. A variation of this was served a few months ago at my book club. We all asked the host for the recipe, which she emailed out. I'm not sure where it originally came from, but I changed a few things from the original recipe and still loved the way it turned out. You could easily swap the cheddar or Italian blend out for other cheeses, I was looking to use up leftover cheese from my Hickory Farms gift box.

This is comfort food at its finest; this meal was hearty, warm, and fairly easy for a weeknight. Leftovers reheat well--although I think they'd be best re-heated in the oven instead of the microwave!

Turkey, Mushroom, and Broccoli Pie

for the crust-
-1 cup lightly packed sharp cheddar cheese
-3/4 cup whole wheat flour
-1/2 tsp salt
-1/4 tsp dry mustard
-1/4 cup butter, melted

for the filling-
-1 cup cooked and shredded turkey
-1 tbsp butter
-1 medium onion, chopped
-1/4 pound fresh mushrooms, sliced (1 cup)
-2 tbsp flour
-1 cup half and half
-pinch ground nutmeg
-2 cups chopped, cooked broccoli
-3 eggs, lightly beaten
-1/2 cup Italian blend cheese
-salt & pepper

1. To make the crust, use a pastry blender (or a food processor) to combine cheddar cheese, flour, salt, dried mustard, and melted better. Press dough into a greased 10-inch pie plate. (note: dough will not be all that sticky and come together; you just have to press it into the pan and then it will come together)
2. Melt butter in a large skillet. Over medium heat, saute onion and mushrooms until soft (2-3 minutes). Stir in flour. Add half and half, 1 tsp salt, and 1/2 tsp pepper. Simmer for one minute (mixture will not thicken).
3. Stir turkey, broccoli, and eggs into mixture. Remove from heat.
4. Sprinkle remaining cheese on top of crust. Pour filling mixture into the cheese-lined crust. Bake at 400F for 15 minutes. Reduce heat to 375F and bake for an additional 20 minutes, or until pie is set.

This post is linked to Eat at Home.