| | Directions | | Combine first 9 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Remove turkey and chop into bite-size pieces. Strain broth, reserving 2-1/4 C. Return broth to Dutch oven; bring to a boil. Add potatoes and mixed vegetables; cover and cook 10 to 12 minutes or until potatoes are tender. Drain, reserving broth. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in turkey, vegetables, eggs, salt and pepper. Spoon mixture into a lightly greased 2-1/2 qt. casserole. Place pastry over filling. Trim edges; seal, and flute. Cut several slits in top pastry to allow steam to escape. Bake at 375° for 20 to 25 minutes or until golden brown. Yield: 6 to 8 servings. |
|
|
| Ingredients | | - |  | 1 1/4 pounds turkey tenderloins |
| - | | 8 cups water |
| - | | 1 onion, quartered (medium) |
| - | | 1 stalk celery, cut into fourths |
| - | | 1 bay leaf |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 teaspoon dried whole thyme |
| - | | 1/4 teaspoon poultry seasoning |
| - | | 4 red potatoes, peeled and cubed (small) |
| - | | 1 package frozen mixed vegetables (16 oz pkg) |
| - | | 1/4 cup butter or margarine |
| - | | 1/3 cup all-purpose flour |
| - | | 3 hard-cooked eggs, sliced |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | Pastry for 9-inch pie |
| |
| |
