Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Ingredients Nutrition

Directions

  1. Set cubed turkey out of refrigerator, let come to room temperature.
  2. In medium saucepan, combine broth and soup can of watr.
  3. Add onion, carrot, celery, bay leaf, thyme, parsley and white wine.
  4. Bring to boiling, reduce heat immer 1/2 hour.
  5. Meanwhile, prepare pie crust as package label directs, refrigerate.
  6. Strain broth, mashing vegetables in a bowl.
  7. Return broth into saucepan.
  8. Add white onions, quartered carrot and potato, bring to boiling, reduce heat, cook until carrot is tender- about 20 minutes.
  9. At same time in large skillet cook slices bacon until crisp, drain on paper towels; pour off fat.
  10. Crumble bacon.
  11. In same skillet, cook sausage balls, turning until browned all over- about 15 minutes.
  12. Drain broth from vegetables in a 2-cup measure.
  13. Add enough water to make a 1-3/4 cups liquid.
  14. Pour back into ssaucepan, bring to boiling.
  15. Drain liquid from mushrooms into a 1-cup measure- add water to make 1/2 cup.
  16. Combine with flour in small bowl, stirring until smooth.
  17. Add slowly to boiling liquid stirring with a wire whisk until smooth and thickened.
  18. Add salt and pepper.
  19. Turn vegetables into a 1 1/2 quart casserole.
  20. Add cut up turkey, sausage balls, drained mushrooms, chopped parsley and thickened sauce, stir just to combine.
  21. Top with bacon.
  22. Preheat oven to 400°F.
  23. On lightly floured surface or pastry cloth, rll out pastry 1/2-inch larger all around than top oc casserole.
  24. Place on top of casserole turning edge under to seal around.
  25. Cut several steam vents on top.
  26. Brush lightly with egg.
  27. bake 30- 35 minutes, or until crust is golden and mixture is bubbly.
  28. Makes 5 to 6 servings.

Reviews

(1)
Most Helpful

This is the recipe I have been looking for. However, I will use chicken instead through out the year. Can't wait to serve this dish!!

Edna Louise November 27, 2009

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