Fall Harvest Turkey Pie

Name: Fall Harvest Turkey Pie
Ingredients: pastry for double-crust pie; 2 tablespoons vegetable oil, divided; 1 lb turkey breast, cut into 1/2-inch cubes; 1 large leek, white part only, thinly sliced; 1 12 cups mushrooms, thinly siced; 1 garlic clove, chopped; 12 cup dried cranberries; 0.5 (10 ounce) can turkey, garvy; 1 cup grated cheese

9 ingredients

14 steps

Ingredients

pastry for double-crust pie
2 tablespoons vegetable oil, divided
1 lb turkey breast, cut into 1/2-inch cubes
1 large leek, white part only, thinly sliced
1 12 cups mushrooms, thinly siced
1 garlic clove, chopped
12 cup dried cranberries
0.5 (10 ounce) can turkey, garvy
1 cup grated cheese

Directions

1

Preheat oven to 375F
2

Prepare pastry for double crust pie.
3

Place one crust in 9-inch pie plate.
4

Heat half the oil in a skillet and saute turkey until browned.
5

remove from pan and set aside.
6

Add remaining oil to skillet and cook leek, mushrooms and garlic until leek has softened about 3-4 minutes.
7

Add turkey, cranberries and gravy.
8

Simmer gently until turkey is well-coated and sauce slightly thickened.
9

Pour turkey mix into the deep dish pie shell; sprinkle with cheese.
10

Turn remaining pastry onnto a lightly flavored surface, and roll to a 12-inch diameter.
11

Cover pie, and trim edges to 1/2 -inch overhang.
12

Turn edges under and crimp to your own design.
13

Use the remaining pastry to make cut-outs, and place them on the top pie shell.
14

Bake in preheated oven for 40-45 minutes.