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| | Giblet Pie
1 1/2 cups of thinly sliced potatoes
1 cup of thinly sliced onions
1 cup of chopped cooked spinach, drained
1 1/2 cups of chopped leftover chicken or turkey giblets
1 cup of sautéed sliced mushrooms
1 cup of chopped leftover chicken or turkey
1 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of nutmeg
1/8 teaspoon of thyme
1 cup of stock made from giblets
2 tablespoons of butter, melted
1/2 cup of sour cream
1 uncooked, 9 inch pastry crust
Preheat oven to 350ºF.
Layer bottom of greased 2 quart casserole with potato slices, then onion slices, spinach, giblets, mushrooms and turkey; sprinkle each layer with mixed salt, pepper, nutmeg, and thyme. Repeat layers, ending with potatoes.
Blend stock with melted butter and sour cream. Pour over casserole. Cover dish with pastry; pinch pastry to edge of casserole and make several slits in top. Bake, uncovered, for 1 1/4 hours or until browned. Remove from oven and cool slightly, before serving. Serves 6 |
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