Ingredients:
- 1 1/4 lbs. turkey tenderloins
- 8 cup water
- 1 medium onion, quartered
- 1 stalk celery, cut into fourths
- 1 bay leaf
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. dried whole thyme
- 1/4 tsp. poultry seasoning
- 4 small red potatoes, peeled and cubed
- 1 pkg. frozen mixed vegetables
- 1/4 cup butter or margarine
- 1/3 cup all purpose flour
- 3 hard cooked eggs, sliced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Pastry for 9 inch pie
Directions:
Combine first 9 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Remove turkey, and chop meat into bite size pieces; set aside. Strain broth, reserving 2 3/4 cup Return broth to Dutch oven; bring to a boil. Add potatoes and mixed vegetables; cover and cook 10-12 minutes or until potatoes are tender. Drain, reserving broth. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is 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, ad 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 degrees for 20-25 minutes or until golden brown.
By Robin
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