Ingredients
- Turkey
- Chicken Broth
- Water
- Onion
- Carrot
- Celery
- Bay Leaf
- Dried Thyme Leaves
- Parsley
- Dry White Wine
- Pie Crust Mix
- White Onions
- Carrots
- Potatoes
- Bacon
- Pork Sausage
- Mushrooms
- All-purpose Flour
- Salt
- Pepper
- Egg
Instructions
- Set cubed turkey out of refrigerator, let come to room temperature
- In medium saucepan, combine broth and soup can of watr
- Add onion, carrot, celery, bay leaf, thyme, parsley and white wine
- Bring to boiling, reduce heat immer 1 / 2 hour
- Meanwhile, prepare pie crust as package label directs, refrigerate
- Strain broth, mashing vegetables in a bowl
- Return broth into saucepan
- Add white onions, quartered carrot and potato, bring to boiling, reduce heat, cook until carrot is tender- about 20 minutes
- At same time in large skillet cook slices bacon until crisp, drain on paper towels
- Pour off fat
- Crumble bacon
- In same skillet, cook sausage balls, turning until browned all over- about 15 minutes
- Drain broth from vegetables in a 2-cup measure
- Add enough water to make a 1-3 / 4 cups liquid
- Pour back into ssaucepan, bring to boiling
- Drain liquid from mushrooms into a 1-cup measure- add water to make 1 / 2 cup
- Combine with flour in small bowl, stirring until smooth
- Add slowly to boiling liquid stirring with a wire whisk until smooth and thickened
- Add salt and pepper
- Turn vegetables into a 1 1 / 2 quart casserole
- Add cut up turkey, sausage balls, drained mushrooms, chopped parsley and thickened sauce, stir just to combine
- Top with bacon
- Preheat oven to 400f
- On lightly floured surface or pastry cloth, rll out pastry 1 / 2-inch larger all around than top oc casserole
- Place on top of casserole turning edge under to seal around
- Cut several steam vents on top
- Brush lightly with egg
- Bake 30- 35 minutes, or until crust is golden and mixture is bubbly
- Makes 5 to 6 servings