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Granny's Crustless Turkey Pie

Submitted by Rita S. Tamalavage, Pottsville, PA

“After holidays at our house, the demand for next-day leftovers is almost equal to the holiday meal itself,” writes Rita S. Tamalavage, of Pottsville, PA. “In this recipe, quite a few calories are saved by baking this mixture of old-fashioned flavors in a pie plate without a crust.”


  • 1 cup sweet onion, chopped
  • 1 cup celery, finely diced
  • 2 medium Granny Smith (or cooking) apples peeled, cored, and diced
  • 24 oz. leftover turkey (or cooked chicken) cut in nugget-like pieces
  • 2 cups cooked rice
  • ½ tsp. curry powder
  • ¼ tsp. ground black pepper
  • 1 10¾ -oz. can low-fat cream of celery soup, undiluted
  • 1 10¾ -oz. can low-sodium chicken broth
  • ¼ cup part-skim cheese, shredded or grated

How to Make Granny's Crustless Turkey Pie

In a sauté pan, cook onion, celery, and apples until tender by barely covering them with a small amount of water. Cook on medium heat until water is reduced and onions are transparent. Add cooked turkey, cooked rice, and seasonings. Stir soups into mixture. Turn into large pie plate, shallow casserole dish, or 8 individual casseroles that have been prepared with cooking spray. Cover and bake at 350 degrees for 20 minutes (25 for larger dish). Remove covers. Sprinkle with grated cheese. Continue baking for another 5 minutes until it smells delicious and ready.

Serves 8.