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Add a photoServings: 4
Ingredients
- Turkey
- 1 c. peas
- 1 c. carrots
- 1 onion, finely minced
- Salt and pepper
- Broth from turkey
- 4 very lg. potatoes or possibly 6 sm. potatoes
- 9 or possibly 10 inch pie shell
- 1/2 c. cornstarch
- 2 stalks celery
Directions
- Bake turkey; boil potatoes and celery. Debone and shred turkey. Put 2 very packed c. turkey in very large bowl. Mix all other ingredients with turkey (except broth).
- Put broth in a saucepan and bring to boil; mix 1/2 c. cornstarch with water. Add in sufficient to make broth thick. Add in potatoes, celery and broth to ingredients and mix. Spoon into pie shell. Cover with top crust, poke air holes and bake at 350 degrees till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 16 | 4% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 111mg | 5% |
| Potassium 1516mg | 43% |
| Total Carbs 70.51g | 19% |
| Dietary Fiber 8.4g | 28% |
| Sugars 5.66g | 4% |
| Protein 17.37g | 28% |
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