Turkey Pie

• 3 or 4 c. leftover turkey
• 1 medium onion
• 2 whole cloves
• 4 carrots
• 1/2 c. flour
• 1/2 tsp. nutmeg
• 2 c. vegetable stock, meat, turkey or chicken stock (canned broth may be used)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. lemon juice
• 1/4 c. butter
• 1/2 c. celery, chopped
• 2 c. evaporated milk

1. Parboil carrots, onion, cloves, celery and garlic in soup or stock.
2. Blend flour and butter.
3. Add vegetables and stock.
4. Cook until thick.
5. Add milk, diced turkey and lemon juice. Season to taste.
6. Place in deep pie pan or casserole.
7. Place rich pastry on top.
8. (Made from your favorite rich pastry recipe.) Brush with milk. Bake in a hot 400u0b0 oven for 15 minutes.
9. Reduce heat and continue to bake 10 minutes longer until brown.
10. Serves 8.
11. Serve with a green salad with pumpkin chiffon pie and coffee.

leftover turkey, onion, cloves, carrots, flour, nutmeg, vegetable stock, salt, pepper, lemon juice, butter, celery, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079489 (may not work)