I made up the recipe as I went along. No magic, no innovation, no surprises.
* Chop up about 2 lbs. of turkey in bite size pieces.
* Chop a large onion
* Chop up a green bell pepper - you could use red if you want to pay high prices or jalapeno or hatch peppers
* Use a variety of vegetables of your choice either fresh or frozen, your choice. Peas are optional. I like peas.
* boil up some potato cubes and set aside if you want.
Saute up onions, green peppers and assorted vegetables in olive oil or butter, whatever. Add turkey and put it on low heat.
Sauce: Take one stick of butter and melt on medium heat in a small fry pan. Take one bullion cube and put this in with the butter. When the butter and the bullion cube are melted and integrated, add about 6 six tablespoons of all purpose flour and make a roux. Be sure to stir constantly so that you have a smooth mixture with no lumps of flour. Then add milk to the roux to make the sauce to the levle of thickness that you desire. More milk thins the mixture, less milk will make a thick mixture. I think that I used about a cup. Bring the sauce to a boil as this will thicken the sauce. I can't remember how much milk I did add. When you have your desire thickness, just add some black pepper to taste. Turn the heat down at this point.
When the sauce is completed add the entire mixture of sauce to the pan which has the vegetables and the turkey and keep warm on low heat.
Either get a 9 inch pie plate or use a pyrex cooking bowl like I kid. It is about 8 to 9 inches as well but much deeper. The pie crust actually fills up the bowl to the rim. Punch holes into the dough on the bottom and sides with a fork.
Pour all of the mixture into the bowl with pie dough all the way to the top. If you don't have enough, improvise, adapt, overcome an add more vegetables or something. Maybe those potato cubes will do the trick.
Then using the second pie crust cover the pyrex bowl or the pie plate. Pinch together the two dough pieces. Poke holes into the top crust with a fork. Then, with a splash of milk and a brush, baste the top of the dough.
Set your over for 425 degrees.
Put tinfoil on the top crust.
Place the dish into the oven when it is 425 degrees.
Set a timer and after 30 minutes remove the top tinfoil and bake again. Change the heat to 450 degrees. Set the timer for 20 minutes at 450 degrees.
When the time goes off, check the top crust. It should be golden brown.
I hope that this helps in so far as the process is concerned.
My wife put fresh mozzarella on her portion with parmesean cheese. You can add anything you want for your taste. I liked it as is.
Ed
