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Name: Turkey Ratatouille Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 c Cubed cooked turkey; 1 tb Cornstarch; 1/2 ts Dried basil; crushed; 2 lg Tomatoes; chopped; Biscuit Topper; recipe; 1/2 ts Pepper; 1 cn Tomato sauce; (15 ounce); 3 c Halved zucchini slices; 1/2 ts Salt; 1 tb Grated Parmesari cheese; 2 Garlic minced; 1/2 ts Dried oregano; crushed; 1/2 ts Dried parsley flakes; 1/2 c Onion chopped; Water

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INGREDIENTS

4 c Cubed cooked turkey
1 tb Cornstarch
1/2 ts Dried basil; crushed
2 lg Tomatoes; chopped
Biscuit Topper; recipe
1/2 ts Pepper
1 cn Tomato sauce; (15 ounce)
3 c Halved zucchini slices
1/2 ts Salt
1 tb Grated Parmesari cheese
2 Garlic ; minced
1/2 ts Dried oregano; crushed
1/2 ts Dried parsley flakes
1/2 c Onion ; chopped
Water

Servings

INSTRUCTIONS

In a large saucepan cook onion and garlic in a small amount of water until tender; drain. Stir in tomato sauce, cornstarch, salt, pepper, basil, oregano and parsley flakes. Cook and stir until thickened and bubbly. Add zucchini and tomatoes. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in turkey. Turn into a greased 2-quart casserole; top with Biscuit Topper. Use a fork to mark the topper into 6 -wedges. Brush with water and sprinkle with cheese. Place on a baking sheet. Bake in a 450-degree oven 15 to 20 minutes or until golden. Makes 6 servings. BISCUIT TOPPER. In a medium mixing bowl stir together 11/2 cups packaged biscuit mix, 1/3 cup milk and 1 ounce part-skim mozzarella cheese, cut into 1/4 -inch cubes, until moistened. On a lightly floured surface, knead dough 8 times. Pat or roll into a circle the same diameter as a 2-quart casserole (about an 8 inch circle). Lansing State Journal Recipe by: Lansing State Journal Posted to KitMailbox Digest by Roberta Banghart on Dec 21, 1997

NOTES

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Turkey Ratatouille Pot Pie

4 c Cubed cooked turkey
1 tb Cornstarch
1/2 ts Dried basil; crushed
2 lg Tomatoes; chopped
 Biscuit Topper; recipe
1/2 ts Pepper
1 cn Tomato sauce; (15 ounce)
3 c Halved zucchini slices
1/2 ts Salt
1 tb Grated Parmesari cheese
2 Garlic minced
1/2 ts Dried oregano; crushed
1/2 ts Dried parsley flakes
1/2 c Onion chopped
 Water

In a large saucepan cook onion and garlic in a small amount of water until  tender; drain. Stir in tomato sauce, cornstarch, salt, pepper, basil,  oregano and parsley flakes. Cook and stir until thickened and bubbly. Add  zucchini and tomatoes. Bring to boiling; reduce heat. Cover and simmer 5  minutes. Stir in turkey. Turn into a greased 2-quart casserole; top with  Biscuit Topper. Use a fork to mark the topper into 6 -wedges. Brush with  water and sprinkle with cheese. Place on a baking sheet. Bake in a  450-degree oven 15 to 20 minutes or until golden. Makes 6 servings.    BISCUIT TOPPER. In a medium mixing bowl stir together 11/2 cups packaged  biscuit mix, 1/3 cup milk and 1 ounce part-skim mozzarella cheese, cut into  1/4 -inch cubes, until moistened. On a lightly floured surface, knead dough  8 times. Pat or roll into a circle the same diameter as a 2-quart casserole  (about an 8 inch circle).    Lansing State Journal    Recipe by: Lansing State Journal    Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@sojourn.com> on  Dec 21, 1997

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Nutrition

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Serving Size: 1 Serving (932g)
Recipe Makes: 1 Servings

Calories: 1872
Calories from Fat: 827 (44%)

Amt Per Serving		% DV

	Total Fat 91.9g	123 %
	Saturated Fat 26.8g	134 %
	Monounsaturated Fat 31.7g
	Polyunsanturated Fat 23.7g
Cholesterol 967.7mg		298 %
Sodium 632.4mg		22 %
Potassium 1978.1mg		52 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 8.9g
Protein 235.5g		336 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1872

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