Comments on: One of a Kind - Tall Chicken or Turkey Pie

By: Amel

Amel — Thu, 29 Nov 2012 06:02:55 +0000

How about this it’s a yummy casserole I call pasta pie that I leraend on an episode of Martha Stewart years ago. I substitute Jimmy Dean Spicy Sausage in place of the supprasatta sausage in the recipe. Fry it up in a pan and crumble it up before you stir it in.I skip the cake pan and parchment paper and just bake it in a 13 X 9 casserole dish sprayed with cooking spray (you may have too much and need another dish to bake the rest in). Cut in squares and serve with a side salad, if you like.It’s yummy hot comfort food like lasagna .perfect for a chilly Autumn day and a dessert pumpkin pie with coffee!Best of all .your house will smell so yummy!Eleanora’s Spaghetti PieIngredientsServes 10 to 121 tablespoon unsalted butter, room temperatureCoarse salt1 pound spaghetti6 large eggs, lightly beaten1 pound mozzarella cheese, shredded (about 4 cups)12 ounces hot soppressata sausage, cut into 1/4-inch dice1 cup (4 ounces) finely grated pecorino Romano cheese1/4 cup heavy cream1 teaspoon dried parsley1/2 teaspoon freshly ground pepper DirectionsPreheat oven to 375 degrees.with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside. Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil. Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more. Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot. Was this answer helpful?

By: Feride

Feride — Sat, 12 Nov 2011 06:05:13 +0000

NAILA - Beef won’t work, it will release juices, and make a mess.

By: Naila Campbell

Naila Campbell — Sat, 12 Nov 2011 00:21:29 +0000

Hi Farida.this pie looks absolutely amazing. question for you please! do yo uthink i can substitute chicken with ground beef? thanks a lot

By: Ayli

Ayli — Fri, 04 Nov 2011 22:02:39 +0000

I made this food yesterday and It was absolutely fabulous. I added a very small pinch of powdered saffron both to chicken and egg mixture which covers up any chicken or egg smell. also I added two dried sage leaves and some dried dills and paprika to chicken. it was tasting just right. thank you Faride. we loved it. wish I could load its photo.

By: Ayli

Ayli — Thu, 03 Nov 2011 22:17:16 +0000

ellerine saglik.

By: gehan

gehan — Sun, 31 Jul 2011 12:01:17 +0000

Hi Feride,

I tried this today with the thyme and nutmeg and it was very well appreciated. It makes a very filling and delicious lunch with some salad. Thanks Gehan

By: Farida

Farida — Mon, 18 Apr 2011 22:41:19 +0000

BALSAM - Let me know how it turns out with spices.

By: Balsam

Balsam — Sun, 17 Apr 2011 01:27:15 +0000

Thanks for the recipe. I tried it today and my Middle Eastern taste buds found this to be lacking in spices. I am not sure if it’s because I am used to having spices in the food, or it really does need spices. So I would make this again but I would also add some nutmeg and dried thyme

By: kimberleyblue

kimberleyblue — Fri, 15 Apr 2011 14:16:21 +0000

This really is original! Looks like a lot of fun to make too. Love it!

By: cocidodesopa

cocidodesopa — Fri, 15 Apr 2011 06:37:46 +0000

I usually crave for new and out of the ordinary recipes to surprise my eaters at home, and I think this is one of these recipes. I’m gonna make it, sure!

Cheers!