Recipe Description:
The flavor of turkey pairs beautifully with pears, blue cheese, and dried fruit in this recipe I've adapted from a Cooks Illustrated recipe. Use your favorite pie crust or one of the crust recipes from this website (I usually use the Yoghurt Dough from Nourishing Traditions). Feel free to swap the turkey out for cooked chicken. If you want to eat it warm, you can make everything ahead of time but keep the filling separate from the crust. Then just pour it in and bake it. You can also refrigerate the whole thing and serve it later at room temperature.
Recipe
Instructions:
Roll out the pie crust and press into a 9-inch tart pan or pie pan, trimming the excess dough with scissors or a knife. Prick the bottom of the dough all over with a fork. Bake until lightly browned, about 15 minutes at 425 for a typical pie dough. (You may need to adjust the temperature and time based on the pie crust recipe you use. Nourishing Traditions' Yoghurt Dough is baked 20-30 minutes, starting in a cold oven preheating to 350 degrees.) Let the pie crust cool to room temperature.
Combine turkey, 1/2 cup cheese, pears, pecans, cranberries or raisins, sour cream, heavy cream, and thyme in large bowl. Season with salt and pepper to taste. Transfer the turkey mixture to cooled pie crust, then sprinkle with remaining cheese.
Bake at 425 until crust is golden brown and cheese is melted, about 20 minutes. Let cool 20 minutes. Serve warm or at room temperature.
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