Hearty Salmon Pie
Source of Recipe
Mea
List of Ingredients
Crust:
1/4 cup butter
3/4 cup finely crushed dried crumbly-style herb-seasoned stuffing
Filling:
2 cups crushed dried crumbly-style herb-seasoned stuffing
1 cup water
1/2 cup milk
4 oz. (1 cup) shredded Cheddar Cheese (I use extra-sharp)
1 (14 3/4 oz.) can red salmon, drained, skin & bones removed, flaked*
2 eggs
2 Tbsps. chopped fresh parsley
1 Tbsp. finely chopped onion
1/2 tsp. dry mustard
Sauce:
1/2 cup sour cream**
1/2 cup mayonnaise**
1 Tbsp. dried dill weed
Fresh dill sprigs, if desired
*Substitute 3 (6 oz.) cans tuna, drained, flaked.
**I cut the fat & calories in this by using fat-free sour cream
and mayonnaise.
Recipe
Heat oven to 350° F. Spray 9" deep dish pie plate with no-stick
cooking spray. Melt 1/4 cup butter in 3-quart saucepan, stir in
3/4 cup finely crushed stuffing. Press stuffing mixture on bottom
and up sides of prepared pie plate. Set aside. Stir together all
filling ingredients in same saucepan; spoon into crust. Bake for
43 to 48 minutes or until heated through. Let stand 10 minutes.
Meanwhile, combine all sauce ingredients in medium bowl. Cover;
refrigerate until serving time. (I usually make this well ahead of
the pie to let the flavors mingle.) To serve, cut pie into wedges;
serve sauce over wedges. Garnish with fresh dill, if desired.
Serving suggestions: I usually serve with a spinach salad
(spinach, arugula, carrot bagged mixture, tomato and toasted
pecans or croutons made from stale bread or leftover cornbread,
and the dressing of choice).
Nutrition Facts Per Serving: 570 calories, 24 g protein,
17 g carbohydrate, 2 g dietary fiber, 45 g fat, 170 mg cholesterol,
750 mg sodium
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