Ingredients:
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten
Directions:
Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
Ingredients:
2 cups diced leftover turkey
2 cans mushroom soup (or 1 each chicken and mushroom)
1 small onion (chopped) or 1 c. diced green onions and tops
1/2 pound Cheddar cheese (grated)
2 cups cooked macaroni
1 cup mayonnaise
14 1/2 ounce can chicken broth
2 cans water chestnuts (sliced)
Directions:
Gently mix all together except half of cheese. Pour into 9 x 13 inch dish and cover with remaining cheese. Please do not add salt. Cover and bake at 350 degrees for about 1 hour. Can substitute cooked chicken.
Nutrition Information:
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