Turkey Sausage Pie Recipes

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TURKEY POTPIES



Turkey Potpies image

With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 pies (6 servings each).

Number Of Ingredients 16

2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
2 sheets refrigerated pie crust
1 large egg

Steps:

  • Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

TURKEY SHEPHERD'S PIE



Turkey Shepherd's Pie image

A healthy twist on an old favorite.

Provided by ANGCHICK

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 6

Number Of Ingredients 15

3 large potatoes, peeled
2 tablespoons butter, room temperature
¼ cup warm milk
1 tablespoon olive oil
1 onion, chopped
1 pound ground turkey
1 large carrot, shredded
1 (4.5 ounce) can sliced mushrooms
1 tablespoon chopped fresh parsley
¼ teaspoon dried thyme
1 clove garlic, minced
1 teaspoon chicken bouillon powder
1 tablespoon all-purpose flour
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 38 g, Cholesterol 70.9 mg, Fat 12.9 g, Fiber 5.3 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 342.4 mg, Sugar 3.8 g

TURKEY SAUSAGE QUICHE



Turkey Sausage Quiche image

Press a Bisquick® mix crust in a pie plate, fill it with a quick-mix egg filling, and you'll have an oven-ready quiche.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 6

Number Of Ingredients 10

1 1/4 cups Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1 cup shredded Italian-style cheese blend (4 oz)
1 cup cooked turkey sausage
4 medium green onions, sliced (1/4 cup)
1 1/2 cups half-and-half
3 eggs
1 teaspoon chopped fresh basil leaves
1/4 teaspoon ground red pepper (cayenne)

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate.
  • Sprinkle cheese, sausage and onions over crust. In small bowl, beat half-and-half and eggs with fork or wire whisk; stir in basil and red pepper. Pour into crust.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 400, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 1 1/2 g

TURKEY AND SAUSAGE VEGGIE POT PIE



Turkey and Sausage Veggie Pot Pie image

I got this recipe out of a magazine in the breakroom at work. I can't remember which magazine it was. I haven't tried this yet but it sounds pretty good!

Provided by Zaney1

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 lb kielbasa, diced
2 tablespoons flour
2 cups milk
1 (15 ounce) can mixed vegetables, drained
2 cups cooked turkey, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pie crust, unbaked (can use a refrigerated crust or your own recipe)

Steps:

  • Melt butter in a large saucepan.
  • Add sausage and saute 5 minutes.
  • Stir in flour and cook 2-3 minutes.
  • Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens.
  • Remove from heat and stir in canned veggies, diced turkey and salt and pepepr.
  • Pour into a lightly buttered pie plate.
  • Roll out (or unfold) pie curst to fit over pie plate.
  • Place pie crust over pie plate, trimming to fit.
  • Crimp edges and cut steam slits in top.
  • Bake at 400 for 20 minutes or until crust is golden.

TURKEY SHEPHERD'S PIE



Turkey Shepherd's Pie image

Provided by Marc Murphy

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 14

4 links Italian sausage, meat removed from casings
4 bone-in, skin-on turkey thighs
2 quarts turkey stock
4 medium carrots, diced
3 white onions, diced
1 celery stalk, diced
1 head garlic, minced
1 bunch fresh sage
1 bunch fresh thyme
Salt and freshly ground black pepper
20 medium Yukon gold potatoes
2 cups grated Gruyere
1 stick (8 tablespoons) unsalted butter
1 baguette, thinly sliced

Steps:

  • Brown the Italian sausage in a large pot over medium-high heat, then remove and reserve. Sear the turkey in the pot until golden brown on both sides, then add the stock, carrots, onions, celery, garlic, sage and thyme. Bring to a boil, then lower to a simmer and cook, uncovered, until the turkey is cooked through and the vegetables are tender, 1 hour 15 minutes to 1 hour 30 minutes. Take the turkey out of the pot and allow to cool slightly.
  • Remove the meat from the bones, then chop into bite-sized pieces. Continue to cook the remaining liquid until further reduced. Season with salt and pepper to taste. Place the turkey, sausage, vegetables and reduced stock in 9-by-13-inch casserole dish.
  • Preheat the oven to 375 degrees F.
  • Fill a large pot with water and boil the potatoes until tender. Crush them with a potato masher, then add the cheese and butter. Place on top of the turkey and vegetable mixture and bake until the casserole is warm throughout and the potatoes have become slightly golden on top, about 30 minutes.
  • Serve with the baguette.

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