FILLING
1 c Gravy, turkey
10 oz Broccoli, frozen
1/4 c Onion, finely chopped
1/2 c Celery, finely chopped
1/4 ts Marjoram leaves, dried
1/4 ts Salt
2 c Turkey, cooked, cubed
-POTATO CRUST-
2 pk Potatoes, instant, mashed (4
1 x Serving size)
1/2 ts Salt
2 ts Onion, instant, minced
2 tb Butter or margerine
1/4 c Pimiento, finely chopped
1 ea Egg, slightly beaten
2 tb Cheese, parmesan, grated
Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Make
filling: Cook broccoli as package label directs; drain. Meanwhile, combine
gravy with onion, celery, marjoram, and salt; bring to boil, stirring.
Remove from heat. Add broccoli and turkey, mixing well; cover, and keep
warm. make Potato Crust: Prepare potatoes as the package label directs,
using amount of liquid specified on package; include salt, onion, and
butter. Add pimiento and egg, beating with fork until well combined. Randy
Rigg
Yields
8 servings