Ingredients:
2 small or 1 large Green Pepper
Livers
and Gizzards (opt.)
2-3 small Onions
2-3 scoops of flour to thicken
Celery
Mushrooms
1 -2 tbs parsley
Gravy or Cream soup
Shallots
Kitchen Bouquet
Olive Oil
Worcestershire Sauce
1 cup Oysters (opt.)
2-4 pie crusts (or pie pans to freeze in)
2-3 quarts of Turkey cooked or raw
Sage (opt)
Salt and Pepper to taste
Instructions:
(Remember Nanny does not measure or cook with the same ingredients each time. This recipe was written at Christmas 1996 while watching Nanny Cook: Lisa (Broussard) Ryan) Brown Liver and Gizzards and Turkey if Raw. Remove Meat. Brown peppers, parsley, challots, celery, onions, mushrooms (she used cilantro this time). Add gravy or soup, add water if no gravy with soup (cream of). Thicken as needed with flour. Add Kitchen Bouquet and Worcestershire Sauce "until the color looks right". Add oysters, Turkey Cook. Add more sauce or bouquet as needed. Have Papaw taste. Put in pie shells and bake "until brown". (Use store bought frozen crusts.) You can freeze extra pies in a pan and put in shell before baking.
(Standard Pie Bake Time 350°F for 45 min)
as written by Lisa (Broussard) Ryan
Alice Ann (Poirrier) Broussard, my Mom