Turkey and Stuffing Pie

Great for Thanksgiving leftovers all in one meal. Serve with a salad and rolls or bread.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• Crust

• 1  egg, beaten
• 1  cup chicken broth
• 1⁄3 cup butter or 1⁄3 cup margarine
• 5  cups herb seasoned stuffing mix

• Filling

• 1 (4 ounce) can mushroom stems and pieces, drained
• 1⁄2 cup  chopped onion
• 1  tablespoon margarine
• 1  tablespoon flour
• 3  cups  cubed  cooked turkey
• 1  cup  frozen peas
• 1  tablespoon  minced fresh parsley
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon dried thyme
• 1 (12 ounce) jar  turkey gravy
• 5  slices  processes American cheese, cut into strips

Directions

1. In large bowl, combine egg, broth, and butter; add stuffing and mix well.
2. Pat on the bottom and up the sides of a greased 9-inch pie plate; set aside.
3. In a skillet sauté the mushrooms and onion in butter until tender.
4. Sprinkle with the flour and mix well.
5. Add turkey, peas, parsley, Worcestershire sauce, and thyme; mix well and stir in the gravy.
6. Bring to a boil. Boil and stir for 2 minutes.
7. Spoon into the crust.
8. Bake at 375°F for 20 minutes.
9. Arrange cheese strips in lattice pattern over filling. Bake 5 to 10 minutes longer or until the cheese is melted.