pastry or biscuit dough to cover casserole
750 ml cooked turkey, cubed 3 cup
750 ml cooked potatoes, cubed 3 cup
250 ml carrot, diced 1 cup
125 ml onion, chopped 1/2 cup
125 ml celery, chopped 1/2 cup
125 ml turnip, finely cubed 1/2 cup
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
1 ml oregano 1/4 tsp
250 ml chicken broth 1 cup
150 ml peas 2/3 cup
500 ml turkey gravy 2 cup
Preheat oven to 350 F (180 C). Place turkey, potato, carrot, onion, celery and turnip in a casserole dish. Sprinkle with seasonings. Add chicken broth and stir. Cover and bake for 1 hour or until vegetables are cooked; add peas. Drain liquid from casserole and combine with gravy. Pour over casserole. Cover with pie crust or biscuit topping. Slash top to let steam escape. Bake at 425 F (220 C) for 20 minutes or until golden brown.
Serves 6