Down to Earth Turkey Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 2⁄3 cup water
- 1 carrot, peeled if not organic and diced
- 1⁄2 sweet potato, peeled and diced
- 1⁄4 cup dried cranberries, chopped
- 1 tablespoon cooking oil (not olive)
- 2 tablespoons onions, chopped
- 1 teaspoon garlic, minced
- dried thyme
- black pepper
- 1⁄3 cup plain unsweetened soymilk
- 3 cups cooked turkey, coarsely shredded
- 1 cup vegetable broth (I like Morga because it has lots of parsley)
- 1⁄4 cup slivered almonds
- 1 prepared gf 9-inch pie shell
- 1 cup leftover gf prepared stuffing
directions
- Preheat oven to 350.
- Heat water in a small saucepan, add carrots and bring to a boil.
- Add sweet potato, reduce heat and simmer, covered about 10 minute or until tender but not mushy.
- Meanwhile, heat oil in a large skillet and saute onions.
- Once onions are translucent, add garlic and stir briefly, then reduce heat to low.
- Stir cranberries into saucepan, boil once more and pour into skillet with onions.
- Season with thyme and lots of black pepper.
- Keeping heat on low or med-low, gradually stir in soymilk until it starts to take on the color of the veggies. If you let too much liquid evaporate, add more and cook briefly, stirring.
- Remove skillet from heat and add turkey, mix well.
- Pour hot stock and stir to incorporate, then set aside.
- Toast almonds on a cookie sheet in the broiler or toaster oven, then chop or crush finely and sprinkle over pie crust.
- Pour filling into crust and spread stuffing evenly over entire pie.
- Bake 20 min or until topping is browned and filling will separate when cut.
- Cool on a wire rack, then cut and serve!
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