Crunchy Turkey Pie

(5.0)
  • Whole
  • Dinner
  • High Protein
  • 30 minutes to an hour

Holiday flavours, reimagined! Meet your new favourite breakfast pie!

Prep Time

1

Cook Time

1

Total Time

2

Yield

6 servings

Print Recipe

Ingredients

  • 1 9″ (23 cm) deep pastry pie shell
  • 1 tbsp (15 mL) Dijon mustard
  • 1 cup (250 mL) shredded Swiss cheese
  • 1 cup (250 mL) shredded cheddar cheese
  • 1 tbsp (15 mL) butter or margarine
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1/4 cup (50 mL) slivered almonds
  • 1 1/2 cup (375 mL) diced cooked Ontario turkey
  • 1/2 cup (125 mL) whole cranberry sauce
  • 3 eggs
  • 3/4 cup (175 mL) 2% evaporated milk
  • 1/4 tsp (1 mL) dried sage

Instructions

  • 1Pre-bake pastry shell, if desired for 5 to 7 minutes at 400ºF (200ºC). Brush mustard on inside of pie shell; mix cheeses together and set aside.
  • 2Heat butter over medium heat; sauté onion, celery and almonds for 3 to 5 minutes. Layer one half of the cheese mixture to the pie shell. Add vegetables, turkey, cranberry sauce and the remaining cheese.
  • 3Beat eggs, milk and sage together thoroughly; pour slowly into the pie shell.
  • 4Bake at 400ºF (200ºC) for 15 minutes, then lower to 375ºF (180ºC) and continue cooking for 25 to 30 minutes or until set. Cover edges with foil, if necessary, to prevent excessive browning during the last 10 or 15 minutes. Let stand 10 minutes before serving.

Chef's Tips

  • Chef's Tip 1
  • Chef's Tip 2
  • Chef's Tip 3

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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