Stuffing froms the bottom 'crust' in this tasty turkey pie, and strips of cheddar cheese form the 'lattice-topped crust'. A great recipe for using leftover turkey.

Turkey and Stuffing Pie

1 (16-ounce) package stuffing mix
3/4 cup chicken broth
1 large egg
1/2 cup butter, melted
1 (4-ounce) can mushrooms
1/2 cup chopped onion
1 tablespoon butter
3 cups chopped cooked turkey
1 cup frozen peas
1 (0.87-ounce) package instant brown gravy mix
1 cup water
2 tablespoons chopped pimientos
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1/4 teaspoon dried thyme
2 teaspoons all-purpose flour
4 ounces cheddar cheese, cut into strips

1. Preheat oven to 325°F (160°C).
2. Combine stuffing mix, chicken broth, egg, and 1/2 cup melted butter in a bowl; mix well. Press over the bottom and sides of a 10-inch pie plate.
3. Drain canned mushrooms, reserving the liquid. Saute the mushrooms and chopped onion in 1 tablespoon butter in a skillet. Add chopped, cooked turkey, peas, brown gravy mix, water, chopped pimiento, 1 teaspoon worcestershire sauce, parsley, and thyme.
4. Blend flour with the reserved mushroom liquid and stir into the turkey mixture. Cook until thickened and bubbly, stirring constantly.
5. Spoon turkey mixture into the prepared pie plate then bake for 20 minutes.
6. Arrange cheese strips in a lattice-pattern on top.
7. Bake 5 minutes longer.

Makes 6 servings.