....still ?
...yes, it is one week and one day after Thanksgiving, but since there was leftover turkey, I had to make this wonderful pie. It's almost a tradition, except everyone forgets about it from year to year. After days of looking in the fridge and no longer thinking that turkey sandwiches are exciting, I pull out this recipe, and the family says, “oh yeah, I forgot about this pie. We need to make this every time we have turkey leftovers! I love this!” You will too.
TURKEY BROCCOLI PIE
1 unbaked pie shell
¼ cup butter
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
1 cup chicken broth
1 can (13 ounces) evaporated milk
2 cups cubed turkey, cooked
2 cups chopped fresh broccoli (or a 10 ounce package frozen), cooked al dente
Melt the butter in a large saucepan over low heat. Blend flour, salt, pepper, thyme into mixture. Continue cooking over low heat, and gradually stir in the chicken stock for a smooth consistency. Slowly add the milk and stir well until it boils gently. Boil for 1 minute, stirring constantly. Remove from heat, and stir in the broccoli and turkey. Pour into the pie shell
Bake at 425 degrees for 35-40 minutes. If the edges of the pie shell brown too quickly, cover with strips of foil. Let cool 10-15 minutes before serving.
You will notice that this pie does not have a crust. I was in a hurry and decided to not to thaw and roll out the pie crust that is in my freezer. The recipe works fine without it, although the hubby said that he wished I had used it.
This pie is a pleaser, especially because the turkey is from The Penn State Poultry Science Club.
Every year, the Monday before Thanksgiving, the club sells fresh PSU raised turkeys. They are the freshest turkeys you can buy here in Central PA. They are also popular, so you need to be at the Poultry Education and Research Center located at the end of N. University Drive by noon the day the sale starts. They go fast.
Mark you calendars for next year. That would be Monday, November 19, 2012
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