Spicy Turkey Herb Pie
Source: Me!
leftover turkey (approx 3-5 cups), white and/or dark meat, picked off the bone
1 T oil
2 cloves garlic, minced
1/2 large onion, chopped
1 large shallot, chopped (or 2 small shallots)
1 cup broth or water
1 t salt (approx.)
1 t pepper (approx.)
1/2 cup parsley, chopped (approx.)
leaves from approx. 5-10 sprigs of thyme
1/8 - 1/4 t ground red pepper (start w/ 1/8, and add according to spiciness level desired)
1.5 T white vinegar
Sweat onions and shallots and garlic in the oil. Add the turkey, broth, salt, pepper, parsley and thyme. Simmer until the liquid reduces from the mixture, and the turkey starts to fall apart and gets kind of stringy. Add in vinegar. Add red pepper to taste. Turn off the heat, and let mixture cool slightly. The mixture should not have a lot of liquid in it, but should be moist enough so that it won't dry out in the pie. Prepare pie crust. Put mixture on top of uncooked bottom pie shell, cover and seal with the top pie shell. Poke some holes in the top with a fork. Bake at 375 for around 35 minutes (or, until your pie crust is done). You can also use a prepared pie crust from the refrigerator section.
