1 lb Ground raw turkey or sausage
1/2 c Chopped onion
1 pk 3 oz light cream cheese,
-cubed
1 Jar 3.5 oz sliced mushrooms
-drained
1 pk (10) refrigerator biscuits
1 Egg
1 c Light cottage cheese
1 tb Flour
Chopped tomato (optional)
Chives (optional)
1. In a large skillet, cook turkey or turkey sausage and onion until
meat is browned, stirring to break up meat. Drain. Stir in cream
cheese till combined; add mushrooms and set aside.
2. For the crust: Lightly grease a 9 inch pie plate with non- stick
spray. Unwrap biscuits and separate. Arrange biscuits in pie plate,
pressing onto the bottom and up the sides of the plate, ex- tending
the biscuits at 1/2″ intervals, if desired. Spoon turkey mixture into
shell, spreading evenly.
3. In blender or food processor, combine egg, cottage cheese, and
flour. Cover and blend or process until smooth. Spoon over turkey
mixture. Bake, uncovered, for 25-30 minutes at 350F or until edges
are browned and filling is set. Let stand 5-10 min. before cutting
into wedges. Garnish with tomato slices and chives, if desired.
Note: You may wish to add salt and pepper to taste.
Yields
6 Servings