Crunchy Turkey & Cranberry Pie

Ingredients

1 9 inch (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 cups (375 mL) diced cooked Turkey

1 cup (250 mL) whole Cranberry sauce

3 eggs

3/4 cup (175 mL) 2% evaporated milk

1/4 tsp. (1 mL) dried sage

Directions

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

Tip

Serve with a colourful coleslaw.

Nutritional Information
Per serving

Calories: 691

Protein: 36 g

Fat: 39 g

Carbohydrates: 49 g

Serves: 5