You are here

Crumb-Crust Curried Turkey Pie

southern.chef's picture
  Golden raisins 1⁄4 Cup (4 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Herb 1 1⁄2 Cup (24 tbs), seasoned
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Water 2 Tablespoon
  Canned cream of celery soup 10 Ounce (Undiluted)
  Milk 1 Cup (16 tbs)
  Cubed cooked turkey 1 1⁄2 Cup (24 tbs)
  Cooked english pea 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce, drained
  Chopped onion 1 Tablespoon
  Curry powder 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon

Combine raisins and boiling water in a small bowl, let stand 5 minutes.
Drain, and set aside.
Combine stuffing mix, butter, and water, mix well.
Set aside 1/4 cup stuffing mixture.
Press remaining mixture in bottom and 1 inch up sides of four 10-ounce custard cups or ramekins.
Combine soup and milk, add raisins, turkey, and remaining ingredients, blending well.
Pour mixture evenly into prepared dishes.
Sprinkle each serving with 1 tablespoon reserved stuffing mixture.
Bake pies, uncovered, at 375° for 20 minutes or until bubbly.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 355 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.5%

Saturated Fat 9.1 g45.7%

Trans Fat 0 g

Cholesterol 72.1 mg24%

Sodium 732.3 mg30.5%

Total Carbohydrates 31 g10.2%

Dietary Fiber 6.2 g24.9%

Sugars 13.8 g

Protein 19 g37.9%

Vitamin A 19.3% Vitamin C 7.8%

Calcium 10.9% Iron 7.3%

*Based on a 2000 Calorie diet

Crumb-Crust Curried Turkey Pie Recipe