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Golden Turkey Pie
1/2 cup all-purpose flour 11/4 tsp. salt 1/4 tsp. rubbed sage 1/8 tsp. ground mace 1/8 tsp. pepper 1/2 cup butter or margarine 11/2 cups turkey or chicken broth 1 cup milk 1 tsp. lemon juice 3 cups diced cooked turkey Seasoned pastry Combine flour and seasonings, stirring well; set aside.
Melt butter in a heavy 2-quart sauce-pan over low heat; add flour mixture, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in broth, milk, and lemon juice; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in turkey; heat thoroughly.
Pour filling into a lightly greased 1 1/2 quart casserole; top with Seasoned Pastry. Trim edges and flute pastry as desired. Make slits along top of pastry. Bake at 426 degrees for 25 minutes or until golden brown.
Hearty Turkey Stew
2 cups diced cooked turkey 21/2 cups frozen lima beans 1 (17-ounce) can whole kernel com, undrained 1 medium onion, chopped 2 cups turkey or chicken broth 1 cup canned tomatoes 1/2 tsp. salt i/ 1/4 tsp. ground ginger * 1/4 tsp. pepper.
Combine all ingredients in a 3• quart Dutch oven; heat to boiling. Reduce heat; simmer 1 hour or until thick, stirring occasionally. Serve hot. Yield: 6 servings. This recipe was taken from the 1979 Southern Living magazine and was submitted by Evelyn M. Wilson, of Bymsville, North Carolina
Turkey-Corn chowder
1/4 cup butter or margarine 1 medium onion, chopped 2 cups water 2 chicken bouillon cubes 3 cups diced cooked turkey or chicken 1 cup sliced celery 5 medium potatoes, cubed 1 (17-ounce) can whole kernel com, drained 1 (17-ounce) can cream-style com 1 quart milk salt and pepper to taste chopped fresh parsley (optional paprika (optional)
Melt butter in a Dutch oven; add onion, and saute until tender. Stir in water, bouillon cubes, turkey, celery, and potatoes; cook 20 to 30 minutes or until potatoes are tender. Add com and milk; season with salt and pepper. Simmer until thoroughly heated. Sprinkle with parsley and paprika, if desired. Yield: about 8 to 10 servings. This recipe was taken from the 1979 Southern Living magazine and was submitted by Thelma Olson, of Lexington, Oklahoma
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