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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients: 1 Cup(s) gravy, turkey 10 Ounce(s) broccoli, frozen 1/4 Cup(s) onion, finely chopped 1/2 celery, finely chopped 1/4 Teaspoon(s) marjoram leaves, dried -1 2 Cup(s) turkey, cooked, cubed 2 Package(s) potatoes, instant, mashed (4 -1 serving size) 2 Teaspoon(s) onion, instant, minced 2 Tablespoon(s) butter or margerine 1/4 Cup(s) pimiento, finely chopped 1 egg, slightly beaten 2 Tablespoon(s) cheese, parmesan, grated |
Directions: 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
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