Redneck Thanksgiving: Turkey Pie

We now present the “leftovers” installment of our Redneck Thanksgiving series, a quartet of posts for those pressed for time, looking to do some ironic cooking or just plain angry at their arteries.

For previous posts in this series — mined mainly from my family’s eastern Ohio church cookbook — click here, here and here.

The best leftovers suggestion in the cookbook, hands down, was the turkey pie.

The recipe, after the jump.

Turkey Pie

• 4 ½ oz. canned mushrooms, drained
• 4 medium green onions, sliced
• 1 cup shredded Swiss cheese
• 3/4 cup Bisquick
• 1 1/3 cup milk
• 1 egg
• 2 cups diced turkey breast

Heat oven to 400 degrees. Spray 10-by-1.5-inch pie pan with nonstick cooking spray. Sprinkle turkey, mushrooms, onions and cheese into pie pan. Stir remaining ingredients with fork until blended. Pour into pie pan. Bake 35 minutes or until golden brown and a knife inserted halfway between center and edge comes out clean. Cool five minutes before cutting. Cut like pie and serve.

As a side note, part of the fun of reading an amateur cookbook is picking out the over-explainers. You know, recipe-sharer Carol, I think it’s pretty tough to cut a dish in a pie pan in any manner other than “like pie.”

Surely you guys have your own uses for leftovers. Let’s hear ’em!