If making ahead, store crusts separately, and place on pie before serving so they stay firm.

Ingredients

  • 3 tablespoons butter, divided
  • 2 large sweet onions, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 (12-ounce) turkey tenderloins, cut into 1 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 (10-ounce) package fresh spinach, torn
  • Cranberry-Pecan Crusts

Preparation

  1. Melt 1 tablespoon butter in a large skillet over medium-high heat; add onions, and saute 15 minutes or until caramel colored. Place onions in a bowl, and set aside.
  2. Combine all-purpose flour, salt, and pepper; dredge turkey tenderloins in flour mixture.
  3. Melt remaining 2 tablespoons butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13- x 9-inch baking dish.
  4. Bake, covered, at 350° for 30 minutes. Remove from oven, and arrange desired amount of Cranberry-Pecan Crusts over pie before serving. Serve with any remaining Cranberry-Pecan Crusts on the side.

September 2002