Turkey And Hash Browns Pie Recipes

TURKEY POT PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

TURKEY AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x12 inch casserole dish.
• Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over bottom and sides of casserole dish to form a crust. In a separate skillet over medium heat, cook turkey until lightly brown. Mix in onion and cook until tender. Place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on High, or until tender. Spread turkey, onion and broccoli over hash browns in the casserole dish.
• In a bowl, mix cream of mushroom soup, cream of celery soup, Cheddar cheese, milk, garlic powder, pepper and seasoned salt. Pour over casserole.
• Bake 25 minutes in the preheated oven, until bubbly. Garnish with chopped tomatoes to serve.

TURKEY HASH OR TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
• Add the onions, carrots and celery.
• Saute until the onions are translucent, 5 to 7 minutes.
• Add half the parsley and the salt and pepper, and cook another minute.
• Add the turkey and stir.
• Stir in the gravy, then 1/4 cup of the broth.
• Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
• Add broth as needed to achieve a thin, stewy sauce.
• Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
• Scoop turkey mixture into individual tins or an 8x10 pan.
• Spread the mashed potatoes over the top.
• Bake 20 minutes or until golden.

TURKEY SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
• Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
• Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.