Turkey and Cranberry Pie
photo by Laureen in B.C.
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 9 inch deep pie shell
- 14.79 ml Dijon mustard
- 236.59 ml shredded swiss cheese
- 236.59 ml shredded cheddar cheese
- 14.79 ml butter or 14.79 ml margarine
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 59.14 ml slivered almonds
- 354.88 ml diced cooked turkey
- 236.59 ml whole berry cranberry sauce
- 3 eggs
- 177.44 ml 2% evaporated milk
- 1.23 ml dried rosemary or 1.23 ml sage
directions
- Preheat oven to 400 degrees F.
- Place pie shell on baking sheet.
- Prebake shell, if desired, 5 minutes.
- Brush mustard on inside of shell.
- Combine cheeses in bowl.
- Melt butter in medium skillet over medium heat.
- Saute onion, celery and almonds 5 minutes or until vegetables are softened.
- Layer half of cheese mixture in shell.
- Top with onion mixture, turkey, cranberry sauce and remaining cheese mixture.
- In medium bowl, beat eggs, milk, and rosemary or sage together.
- Pour slowly over pie.
- Bake 15 minutes.
- Lower heat to 375 degrees F and bake 25 to 30 minutes or until set, covering edges with foil if needed during last 15 minutes to prevent excessive browning.
- Rest 10 minutes.
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Reviews
-
I had high hopes for this recipe, and I was not disappointed! I omitted the celery (didn't have any), subbed pecans for almonds, and used rosemary. DH and I both loved it. It is a really great blend of flavors. I served baked sweet potatoes as the side dish. Looking forward to the leftovers! Thanks a lot for posting this great recipe.
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This was very tasty. Despite using foil, cooking it in our gas oven caused my fiance and I some difficulties. I'm not sure if the almost burning was because of the our oven or because of the gas oven in general. All in all, it is a very yummy recipe - we added extra cranberries because we love them, which adds a nice zing to the overall taste, as does the mustard.
Tweaks
-
I had high hopes for this recipe, and I was not disappointed! I omitted the celery (didn't have any), subbed pecans for almonds, and used rosemary. DH and I both loved it. It is a really great blend of flavors. I served baked sweet potatoes as the side dish. Looking forward to the leftovers! Thanks a lot for posting this great recipe.
RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>