A classic Canadian dish with a lighter twist using ground Turkey will make everyone happy especially the hosts because this dish is easy and can even be made ahead and popped in the oven without any fuss so you can enjoy the Holiday Festivities too.
|2||defrosted pie crusts|
|1 Pkg||ground Prime ground Turkey or chicken can be used|
|2||tbsp. canola or vegetable oil|
|1/2||red pepper diced|
|1||small onion chopped|
|1 cup||mushrooms chopped finely|
|2||ribs of celery chopped finely|
|1/2 cup||white wine or chicken stock|
|1 tsp||thyme or oregano|
|1/4 cup||chopped parsley|
|1 tsp||each salt|
Heat a skillet on medium high heat.
Add the oil, onion, mushrooms, celery and peppers, sauté for 5 minutes, stirring frequently.
While cooking add the herbs and spices.
Add the chicken and cook for another 5 minutes stirring to brown and caramelize the mixture.
Add the wine and reduce on higher heat, stirring to prevent sticking until liquids completely evaporate.
Cool to room temperature.
Pierce 1 pie shell all over the bottom with a fork.
Meanwhile preheat the oven to 350F and prebake that pie shell for 10 minutes. Cool.
Scoop filling into the pie shell. Spread to the sides.
Loosen the edges of the 2nd pie shell, invert over the filling and pinch the edges together.
Pierce the top of the pie shell making ventilation holes so the steam can escape.
Bake for 30-40 minutes until golden on top.
This can be prepared, wrapped and frozen then popped into the oven when needed either completely uncooked or cooked.
Prebaking the bottom pie shell prevents the crust from getting soggy.
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