cathntr
New member
I came acroos this recipe last night in one of my Missouri Conservationist magazines and thought I would post it. It sounds pretty darn good and may just have to try it if I get a bird this fall.
1 cup shredded cheddar cheese
1 tablespoon flour
1 cup toasted slivered almonds
1 1/2 cups celery slices
3 cups cooked, chopped turkey
1 tablespoon lemon juice
1/2 teaspoon poultry seasoning
1 cup mayonnaise
1/2 teaspoon salt
Pastry for 2-crust 9-inch pie
Blend cheese and flour. Take 3/4 cup of the cheese/flour mix and combine with 1/2 cup almonds and remaining ingredients except the pastry. Mix well.
Fit the pastry into a baking dish (approximately 12x7); trim to 1" beyond the edge and flute the edge of the crust. Fill with turkey mixture and top with the remaining cheese/flour mix and almonds.
Bake at 400 degrees for 30-35 minutes. Garnish with lemon twists and parsley.
Enjoy Josh
1 cup shredded cheddar cheese
1 tablespoon flour
1 cup toasted slivered almonds
1 1/2 cups celery slices
3 cups cooked, chopped turkey
1 tablespoon lemon juice
1/2 teaspoon poultry seasoning
1 cup mayonnaise
1/2 teaspoon salt
Pastry for 2-crust 9-inch pie
Blend cheese and flour. Take 3/4 cup of the cheese/flour mix and combine with 1/2 cup almonds and remaining ingredients except the pastry. Mix well.
Fit the pastry into a baking dish (approximately 12x7); trim to 1" beyond the edge and flute the edge of the crust. Fill with turkey mixture and top with the remaining cheese/flour mix and almonds.
Bake at 400 degrees for 30-35 minutes. Garnish with lemon twists and parsley.
Enjoy Josh