Turkey Spaghetti Pie
Cooked turkey and mixed vegetables enrobed in a creamy white sauce and served in a spaghetti pasta 'pie crust'. A tasty use for leftover turkey.
6 ounces spaghetti
1 large egg white, beaten
1/3 cup freshly grated Parmesan cheese
3 tablespoons butter or margarine - divided use
1 teaspoon butter or margarine
1 cup chopped onion
1 garlic clove, crushed
1 (10-ounce) package frozen mixed vegetables
2 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
1 1/2 cups milk
2 cups diced cooked turkey
- In a medium-size bowl combine the spaghetti, lightly beaten egg white, grated Parmesan cheese, and 1 tablespoon butter.
- In a well greased 9-inch pie plate, press the pasta mixture over the bottom and up the sides. Grease a 10 x 12-inch piece of aluminum foil with 1 teaspoon butter. Press the foil, greased-side down, next to the pasta shell. Bake in a 350°F (175°C) oven for 25 to 30 minutes, or until pie shell is set and slightly browned around the edges.
- In a medium-size saucepan, over medium-high heat, sauté chopped onion and crushed garlic clove in 2 tablespoons butter, for 2 to 3 minutes, or until the onion is translucent. Fold in frozen mixed vegetables and cook for 1 minute. Sprinkle flour, poultry seasoning, and pepper over the mixture, stirring to combine. Remove the pan from the heat. Slowly pour milk over the vegetable mixture, stirring constantly.
- Return the saucepan to medium heat; cook and stir until the mixture is thickened. Add turkey, reduce the heat to medium-low, and simmer for 5 minutes, or until heated throughout. Pour the mixture into the cooked pasta shell.
Makes 6 servings.