Turkey Pie
This year I created a Turkey Pie recipe to serve during the Thanksgiving weekend. I based it upon the French-Canadian tourtière recipe that I sometimes made years ago, using ground turkey breast in place of most of the ground pork.
INGREDIENTS:
- 2 1/2 pounds ground turkey breast
- 1/2 pound ground pork
- 6 medium potatoes, peeled and sliced
- 1 large onion, chopped
- 2 bay leaves
- 2 tablespoons ground sage
- 1 tablespoon marjoram
- 1 1/2 teaspoon allspice
- ground cinnamon
- salt and pepper
- pie-crust dough for 2 double crust pies (I used “Perfect Pie Crust”, omitting the sugar.)
PREPARATION:
Combine ground meats, sliced potatoes, chopped onions and bay leaves in large pot. Add 1 teaspoon salt and 1/2 teaspoon ground pepper. Add 1-2 cups of water or broth and simmer mixture, covered, for 30-45 minutes or until the potatoes are tender. Remove from heat and drain excess water, if necessary. Remove bay leaves. Mash thoroughly, using potato masher. If mixture seems too moist, thicken with a small amount of instant mashed potatoes or dry bread crumbs. Mix in sage, marjoram and allspice and add more salt and pepper to taste. Cool.
Roll half the pastry into two 12-inch circles. Line two 9-inch pie plates with pastry. Trim pastry even with rim. Divide the meat mixture among them, smoothing the filling. Roll out remaining dough for tops. Place over fillings; trim to 1/2 inch beyond rim. Seal; flute, sprinkle with flour and cut small slits in the top. Cut out a turkey shaped stencil or use a cookie cutter and place on top of each pie crust. Sprinkle top of pie with cinnamon, then remove stencil. Bake at 400° for 45 minutes. Makes 6-8 servings for each pie.
The image, Turkey Pies, was originally uploaded to the Internet by barneykin. It was posted here by Neddy of 
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