Turkeybacon And Mushroom Pie Recipes

OPEN TURKEY AND MUSHROOM PIE

Steps:

• Preheat oven to 390F (200C).
• Cut pastry sheet into two pieces.
• Place cut pastry sheets onto a lined oven tray, and bake for approx. 7-10 minutes. Keep checking while you are cooking the pie in the next step to make sure it doesn't burn!
• Heat a drizzle of oil in a large fry pan.
• Cook mushrooms until softened (approx. 3 minutes).
• Add the minced garlic, herbs, and corn flour to the pan. Stir while cooking for 1-2 minutes.
• (Remember to check on the pastry in the oven!)
• Add the water and cook until the sauce starts to thicken (approx 3-4 minutes).
• Remove from the heat and stir through pesto and sour cream.
• Serve the pie filling topped with a cooked pastry sheet.

TURKEY AND MUSHROOM PIE

Steps:

• Place the flour in a large bowl.
• Add the butter and use your hands to incorporate it into the flour.
• Crack an egg into the bowl, add the water, and keep mixing using your hands, until you obtain a ball of dough. Refrigerate it for the next 30 minutes.
• Heat the vegetable oil in a skillet over medium heat. Add the mushrooms and turkey. Season with salt, pepper, and add the pulses. Cook for 1 minute, and add the red beans and a bit of water. Cook everything for 4-5 minutes.
• Preheat the oven to 360°F/180°C.
• Divide the dough into 2 equal parts. Level them with a rolling pin, until 0.4 inches (1 cm) thick.
• Place the mozzarella and the filling on one side of the dough. Cover it with the other one.
• Press the sides with a fork so you can secure the filling.
• Place the pie in a baking tray and bake it for 30 minutes.

TURKEY BACON AND BROCCOLI QUICHE

Steps:

• Preheat the oven to 400 degrees F. Unroll the pie crust and fit it into a 9-inch deep-dish pie plate.
• Arrange 6 strips of the bacon one above the other in a square on a baking sheet; the edges should touch but not overlap. Working with one of the remaining strips at a time, weave them over and under to form a lattice.
• Whisk the Cheddar, milk, eggs, broccoli, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Pour into the pie crust. Bake the bacon lattice and quiche on separate baking sheets until the bacon is just starting to crisp up and the quiche is slightly set but still jiggly in the center, about 15 minutes.
• Use 2 spatulas to transfer the bacon lattice to the top of the quiche. Continue baking until the bacon is golden brown and crisp and the quiche is set, 15 to 20 minutes more. Let stand for 10 minutes before serving.

TURKEY,BACON AND MUSHROOM PIE

Steps:

• pre-heat oven to gas mark 6.
• Fry turkey pieces, set aside. Add bacon to pan, fry for 5 mins until crispy.set aside.
• In the same pan fry chopped onion and celery till soften
• Add all ingredients back to pan, Add chicken stock and milk, bring back to the boil and add corn flour and thyme, turn down heat and simmer for 20 mins
• add mixture to pie dish, then brush the rim of the pie dish with egg and cut strips of pastry to fit around the rim of the dish, Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 20 mins or until the pastry is risen and dark golden brown.

BACON-MUSHROOM TURKEY BURGER

Steps:

• Mince bread in a food processor and transfer crumbs to a bowl. Add turkey, mushrooms, egg, green onions, bacon, hot sauce, garlic, salt, and pepper. Mix well and divide into 4 portions. Form each portion into a patty.
• Preheat a grill for medium heat and lightly oil the grate. Cook patties until no longer pink in the center, 12 to 14 minutes.

ELEGANT MUSHROOM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

TURKEY AND MUSHROOM POTPIES

Steps:

• Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins., In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling., Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.

IMPOSSIBLY EASY MUSHROOM-SWISS TURKEY BURGER PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook turkey, mushrooms and green onions over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Stir in seasoning, and spoon into pie plate. Sprinkle with 1/2 cup of the cheese.
• In small bowl, stir Bisquick™ mix, milk and eggs with fork or whisk until blended. Pour into pie plate.
• Bake 22 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; let stand 5 minutes. Sprinkle with more green onions, if desired.

TURKEY & MUSHROOM POT PIES

Steps:

• Heat the butter in a large pan. Add the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned.
• Add the flour, stir for 1 min or so, then pour in the chicken stock and add the thyme. Mix well and cook over a medium heat for 1-2 mins until it boils and thickens slightly. Season to taste and set aside to cool for 10-15 mins.
• Heat oven to 220C/200C fan/gas 7. Once cooled, divide the turkey mixture between 2 ramekins or mini pie dishes. Unroll the pastry and cut out 2 squares to sit on top. Press the edges down the side of the dishes and glaze with the egg yolk. Bake in the oven for 30 mins until golden and cooked through. Serve with wilted spring greens.

HEARTY TURKEY AND MUSHROOM CASSEROLE

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onions and cook 5 minutes, until softened.
• Add garlic and cook 1 minute.
• Stir in rice.
• Slowly add chicken broth, water and sage.
• Bring mixture to a boil.
• Reduce heat to low; cover and simmer 40 minutes.
• Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
• Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
• Stir in salt and pepper.
• Heat oven to 400 degree F.
• Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
• Spoon rice into dish and top evenly with turkey.
• Spoon mushrooms over turkey.
• Whisk together soup and wine in bowl; pour over top of mushrooms.
• Bake casserole until sauce is hot, 25 to 30 minutes.
• (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
• Makes 6 servings.

TURKEY MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.