Name: Crunchy Turkey and Cranberry Pie
Ingredients: 1 23 cm 9in. deep pastry pie shell 1; 15 ml Dijon mustard 1 tbsp; 250 ml shredded Swiss cheese 1 cup; 250 ml shredded Cheddar cheese 1 cup; 15 ml butter or margarine 1 tbsp; 1 medium onion (chopped 1); 1 stalk celery (chopped 1); 50 ml slivered almonds ¼ cup; 375 ml diced cooked turkey or 1 ½ cups; ham flavored turkey; 250 ml whole cranberry sauce 1 cup; 3 eggs 3; 175 ml 2 % evaporated milk ¾ cup; 1 ml dried sage ¼ tsp.

Nova Scotia Turkey Farmers

Crunchy Turkey and Cranberry Pie

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Course: Pie

Cuisine: Canadian

Ingredients Method

Ingredients

1 23 cm 9in. deep pastry pie shell 1
15 ml Dijon mustard 1 tbsp
250 ml shredded Swiss cheese 1 cup
250 ml shredded Cheddar cheese 1 cup
15 ml butter or margarine 1 tbsp
1 medium onion chopped 1
1 stalk celery chopped 1
50 ml slivered almonds ¼ cup
375 ml diced cooked turkey or 1 ½ cups
ham flavored turkey
250 ml whole cranberry sauce 1 cup
3 eggs 3
175 ml 2 % evaporated milk ¾ cup
1 ml dried sage ¼ tsp.

Method

Pre-bake pastry shell, if desired for 5 to 7 minutes at 200°C
(400° F) for 15 minutes, then lower to 180° C (375° F) and continue cooking 25 to 30 minutes or until set.
Cover edges with foil, if necessary, to prevent excessive browning during the last 10 to 15 minutes.
Let stand 10 minutes before serving.
Serve with colorful coleslaw.

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Crunchy Turkey and Cranberry Pie

Ingredients

Method

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