STUFFING PIE

STUFFING PIE
20 ounces ground turkey
1 pound pork sausage
1/2 pound fresh mushrooms, chopped *
2 ounces onion, chopped (about 1/2 medium)
1 stalk celery, chopped
8 ounces Monterey jack cheese, shredded
4 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet, brown the ground turkey along with the sausage, mushrooms, onion and celery; drain well. Place in a greased 10-inch pie plate. Do not use a smaller pie plate or it will overflow. If you don't have that size, use an 8x8" or 11x7" baking dish. Mix in the cheese. In a bowl, beat the eggs, cream and seasonings. Pour the egg mixture evenly over the meat mixture. Bake at 350?35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before serving.

Makes 6-8 servings
Can be frozen

* To save money I left out the mushrooms this time but I think I'll like it even better with them.

With Mushrooms:
Per 1/6 Recipe: 696 Calories; 57g Fat; 44g Protein; 4g Carbohydrate; 5g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 522 Calories; 43g Fat; 33g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs

Without Mushrooms:
Per 1/6 Recipe: 688 Calories; 57g Fat; 43g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 516 Calories; 42g Fat; 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

I combined a couple of my recipes to come up with this one. I really like my Sausage-Mushroom "Dressing" but I wanted the same flavors to be in the form of a quiche or pie for easier serving. I also wanted to use ground turkey instead of diced cooked chicken or turkey like in my Chicken and Stuffing Quiche. Although I did leave out the mushrooms this time I will use them next time. Click the photo to see a close-up.

1. Prev:SPICY CHICKEN & SPINACH CASSEROLE
2. Next:TASTY CHICKEN MUFFINS