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Turkey PotPie With Cranberry Pecan Crust




Source of Recipe


Southern Living, 9/02






List of Ingredients



• 3 T butter, divided
  
• 2 large sweet onions, diced
  
• 1/2 cup all-purpose flour
  
• 1 tsp salt
  
• 1 tsp pepper
  
• 4 (12 oz) turkey tenderloins, cut into 1 1/2" cubes
  
• 2 T vegetable oil
  
• 1 1/2 cups chicken broth
  
• 1 cup milk
  
• 1 (10 oz) pkg fresh spinach, torn
  
• Cranberry-Pecan Crusts
  






Instructions



1. Melt 1 T butter in a large skillet over medium-high heat; add onions, and saute 15 minutes or until caramel colored. Place onions in a bowl; and set aside.
   
2. Combine all-purpose flour, salt, and pepper; dredge turkey tenderloins in flour mixture.
   
3. Melt remaining 2 T butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13"x9" baking dish.
   
4. Bake, covered, at 350 degrees for 30 minutes. Remove from oven, and arrange desired amount of Cranberry-Pecan Crusts over pie before serving. Serve with any remaining crusts on the side.
   






Final Comments


Makes 10 to 12 servings.

Cranberry-Pecan Crusts: 1(15 oz) pkg refrigerated piecrusts; 1/2 cup finely chopped pecans, toasted; 1/2 cup finely chopped dried cranberries
Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14" circle, sealing together piecrusts. Cut into desired shapes with a 2" to 3" leaf shaped cutter. Place pastry shapes on a lightly greased baking sheet. Bake at 425 degrees for 8 to 10 minutes or until golden.