Crunchy Turkey and Cranberry Pie
Ingredients
- 1 23 cm 9in. deep pastry pie shell 1
- 15 ml Dijon mustard 1 tbsp
- 250 ml shredded Swiss cheese 1 cup
- 250 ml shredded Cheddar cheese 1 cup
- 15 ml butter or margarine 1 tbsp
- 1 medium onion chopped 1
- 1 stalk celery chopped 1
- 50 ml slivered almonds ¼ cup
- 375 ml diced cooked turkey or 1 ½ cups
- ham flavored turkey
- 250 ml whole cranberry sauce 1 cup
- 3 eggs 3
- 175 ml 2 % evaporated milk ¾ cup
- 1 ml dried sage ¼ tsp.
Instructions
- Pre-bake pastry shell, if desired for 5 to 7 minutes at 200°C
- (400° F) for 15 minutes, then lower to 180° C (375° F) and continue cooking 25 to 30 minutes or until set.
- Cover edges with foil, if necessary, to prevent excessive browning during the last 10 to 15 minutes.
- Let stand 10 minutes before serving.
- Serve with colorful coleslaw.
