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Turkey Leftover Pie

Turkey Leftover Pie 3 1/2 c. turkey dressing
1/2 c. turkey or chicken broth
2 tbsp. butter or margarine, melted
1 beaten egg
2 carrots, cut into 1/2" pieces
1 stalk of celery, cut into 1/2" pieces
1 onion, chopped
3/4 c. of frozen peas, thawed
2 tbsp. margarine
1/4 c. flour
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. turkey or chicken broth
2 c. cooked turkey or chicken cut into 1/2" pieces
1 c. mashed potatoes
Milk
Parsley or chives, optional

In a large bowl, mix together dressing, 1/2 c. broth, 2 tbsp. melted butter and egg. Press mixture into the bottom and sides of a 10 inch pie plate. Set aside. In a medium size pot, cook carrots, celery and onions in a small amount of water. Cook until nearly done, drain and set aside in a separate bowl. In same pot melt 2 tbsp. butter. Blend in flour, thyme, salt and pepper. Stir in 1 1/2 c. turkey broth and cook until thickened, remove from heat. Add the cooked vegetables, peas and turkey into the pot. Mix together and pour into the prepared pie plate. In a separate bowl whip together the potatoes and enough milk until potatoes are creamy. Spread over the top of pie. Sprinkle parsley or chives on top. Place pie onto a cookie sheet and bake in a 375 degree oven for 35 to 45 minutes or until heated through. If edges of stuffing get too dark, cover edges with foil. Makes 4 large servings.

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