Tuesday, November 11, 2008

Crustless Turkey Pot Pie with Cranberry Sauce

I love turkey dinner, but since it's just the two of us, a whole turkey is far too much. Instead of cooking an entire turkey and all the trimmings, I make a turkey pot pie that works just as well! It's like having a turkey dinner, but in one casserole dish.

For the turkey pot pie:

2 cups cooked turkey meat, cubed
1 cup mixed frozen vegetables
1 can creamy soup (chicken, mushroom, celery, or whatever soup you like most)
1 loaf French bread, cut into 1-inch cubes
1 pkg (500g) sausage meat
2 cups cold mashed potatoes
1/2 cup melted butter
1/2 cup parsley, finely chopped
1 tsp dried thyme
1/2 tsp black pepper
1 large onion, chopped

  • Preheat oven to 350 degrees F.
  • In a casserole dish, mix the turkey, vegetables and soup together and spread evenly.
  • In a very large bowl, mix the remaining ingredients together very well with your hands.
  • Spread the bread mixture evenly on top of turkey mixture and bake in the preheated oven for 50-60 minutes. You may need to place foil on top in the last 15 minutes to keep the top from burning.
  • You may have extra left, so you can put that into another dish and cook it next to the turkey pie.
  • Serve the turkey pie with cranberry sauce.

For the cranberry sauce:

1 bag frozen cranberries
1 pear, diced
2 tablespoons raisins
3/4 cup sugar
3/4 cup water
1/2 tsp cinnamon

  • Put all ingredients into a 2-quart saucepan. Cook over medium heat until the cranberries begin to pop. Then lower the heat and simmer another 5-10 minutes.
  • Remove from heat and allow to cool. Serve over turkey pie.
  • Keep leftover sauce refrigerated.