Pilgrim pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Turkey; cooked chucks (about 1 lb 4 oz) |
| 1 | cup | Frozen peas; |
| 1 | cup | Frozen corn; |
| 10½ | ounce | (2 cans) turkey gravy;-=OR=- |
| 2¼ | cup | Leftover turkey gravy; (can be homemade and canned combined) |
| ¼ | cup | Chives; snipped |
| 1½ | cup | Thyme leaves; dried |
| 4 | cups | Leftover mashed potatoes; |
Directions
Preheat oven to 400 degrees. In a large bowl, mix turkey, peas, corn, gravy, to 2 tablespoons of chives and thyme. Turn into a shallow 2-12 to 3-quart baking dish, set aside. In microwave-safe dish, warm potatoes on High; mix remaining chives. Cover turkey mixture with potatoes. Place on a baking sheet. bake in the center of a 400 degree oven about 25 minutes until turkey mixture is bubbly and potatoes are brown. Source: The San Diego Union-Tribune Food Section, Nov. 20, 1994 and The Potato Board. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-20-94