Turkey Pie Recipe

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		Turkey Pie (This one's for Benny)
		Turkey Pie (This one's for Benny)

		The other evening while our church was making Brunswick stew, I was talking to one of my friends, Eunice Wisham. She was telling me about when the ice storm came how hard her husband Benny worked. Many houses in town were without power. And it was Benny to the rescue. I never ready stopped to think about the people who help us get our power back on, or our phone service returning to working order. They

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		have families, too. And they might have their problems, like being without power. Eunice said Benny worked 12 hours that day. He came home long enough to eat a bowl of soup while I was home in my warm house in front of the fireplace, reading my book. People like Benny are out there, in the cold and ice, and perhaps in danger. So I would like to thank all the people who come to our rescue. And maybe the next time you see Benny or the Benny of your town, you can shake his hand or give him a friendly pat on the back and say "thank you". Turkey Vegetable Crescent Pie 2 - 14 ounce cans chicken broth 1 medium onion, diced 1 1/4 pounds turkey tenderloins, cut into 3/4 inch pieces 3 cups diced red potatoes 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary 1/4 teaspoon salt 1/8 teaspoon black pepper 1 - 16 ounce bag frozen mixed vegetables 1 - 10 ounce bag frozen mixed vegetables 1/3 cup milk plus additional if necessary 3 tablespoons cornstarch 1 package refrigerated crescent rolls Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3 minutes. Add turkey; return to boil. Reduce heat, cover and simmer 7 to 9 minutes or until turkey is no longer pink. Remove turkey from saucepan with slotted spoon; place in 13 x 9 inch baking dish. Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes. eturn to a boil and stir in mixed vegetables. immer covered, 7 to 8 minutes or until potatoes are tender. Remove vegetables with slotted spoon. rain in colander, set over bowl; reserve broth. ransfer vegetables to baking dish with turkey. Preheat oven to 375°F. Blend 1/3 cup milk with cornstarch in small bowl until smooth. Add enough milk to reserved broth to equal 3 cups. Heat in large saucepan over medium-high heat; whisk in cornstarch mixture, stirring constantly until mixture comes to a boil. Boil 1 minute; remove from heat. Pour over turkey-vegetable mixture in baking dish. Roll out crescent roll dough and separate at perforations; arrange dough pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15 minutes or until crust is golden brown.

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