Best Turkey And Cranberry Pie Recipes

TURKEY AND CRANBERRY PIE

Steps:

• Preheat oven to 400 degrees F.
• Place pie shell on baking sheet.
• Prebake shell, if desired, 5 minutes.
• Brush mustard on inside of shell.
• Combine cheeses in bowl.
• Melt butter in medium skillet over medium heat.
• Saute onion, celery and almonds 5 minutes or until vegetables are softened.
• Layer half of cheese mixture in shell.
• Top with onion mixture, turkey, cranberry sauce and remaining cheese mixture.
• In medium bowl, beat eggs, milk, and rosemary or sage together.
• Pour slowly over pie.
• Bake 15 minutes.
• Lower heat to 375 degrees F and bake 25 to 30 minutes or until set, covering edges with foil if needed during last 15 minutes to prevent excessive browning.
• Rest 10 minutes.

TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees. In a 9-to-10-inch pie plate or six 10-ounce ramekins, mound stuffing on the bottom; layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over the surface to sides of dish. Top with more cranberry sauce, if desired.
• Place pie or ramekins on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. If using ramekins, reduce cooking time to 20 to 30 minutes. Let cool slightly.

TURKEY POT PIE WITH CRANBERRY-ORANGE CORN MUFFIN TOPPING

Steps:

• Heat the broiler with the rack in the upper third of the oven.
• Toast the walnuts in a small pan over medium heat until fragrant.
• Heat the EVOO, a turn of the pan, in a large skillet or Dutch oven with lid over medium-high heat. Add 3 tablespoons butter to the pan and melt. Then add the celery, carrots, bay leaf and onions. Next, season with salt, pepper and thyme. Partially cover the pan and sweat the vegetables for 7 to 8 minutes. Remove the lid, sprinkle the vegetables with the flour and stir 1 minute. Then whisk in 2 1/2 cups chicken stock and cook to thicken. Add the turkey and heat through. Reduce the heat to a simmer and remove the bay leaf.
• Meanwhile, heat the remaining 1 1/2 cups chicken stock and the milk to a low boil. Whisk in the polenta and thicken, 2 to 3 minutes. Sprinkle the polenta with a little salt and stir in half of the Cheddar, the cranberry sauce, honey, orange zest, walnuts and the remaining 2 tablespoons butter. Spoon and spread the polenta over the top of the turkey filling and scatter the remaining Cheddar over top. Broil to brown and set the top, 1 to 2 minutes.