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| Turkey Ratatouille Pot Pie Recipe |
Category: Game / Turkey
Rating:
N/A
Servings: 1
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Ingredients
1/2 cup onion; chopped
2 cloves garlic; minced
1 can tomato sauce; (15 ounce)
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil; crushed
1/2 teaspoon dried oregano; crushed
1/2 teaspoon dried parsley flakes
3 cup halved zucchini slices
2 large tomatoes; chopped
4 cup cubed cooked turkey
1 biscuit topper; recipe follows
1 water
1 tablespoon grated parmesari cheese
Cooking Directions:
In a large saucepan cook onion and garlic in a small amount of water until tender; drain. Stir in tomato sauce, cornstarch, salt, pepper, basil, oregano and parsley flakes. Cook and stir until thickened and bubbly. Add zucchini and tomatoes. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in turkey. Turn into a greased 2-quart casserole; top with Biscuit Topper. Use a fork to mark the topper into 6 -wedges. Brush with water and sprinkle with cheese. Place on a baking sheet. Bake in a 450-degree oven 15 to 20 minutes or until golden. Makes 6 servings.
BISCUIT TOPPER. In a medium mixing bowl stir together 11/2 cups packaged biscuit mix, 1/3 cup milk and 1 ounce part-skim mozzarella cheese, cut into 1/4 -inch cubes, until moistened. On a lightly floured surface, knead dough 8 times. Pat or roll into a circle the same diameter as a 2-quart casserole (about an 8 inch circle).
Lansing State Journal
Recipe by: Lansing State Journal
turkey,entreeses
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