Tuesday, September 19, 2006

Ground Turkey Pie

The origin of this recipe is another that is lost in time. Put a pie crust in a 9" pie plate. It is best if you slightly cook the crust, perhaps 5 min. at 400 F. Set the crust aside. In a skillet, brown 1 lb. of ground turkey and then drain it. Add to the turkey 1 can of cream of chedder soup, 5 1/2 oz. unsweetened condensed milk and 1 generous cup of mixed vegetables. Mix well and transfer to the pie shell. Bake at 400 F for 30 min. We serve it with a green salad or just sliced tomatoes.
The dish is a bit too thin to maintain a pie slice shape so we just scoop it out with a spoon. Comfort food all the way.



Post a Comment

<< Home