Crumb-Crust Curried Turkey Pie
|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|
|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|
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 375Â° for 20 minutes or until bubbly.