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1
Set cubed turkey out of refrigerator, let come to room temperature.
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2
In medium saucepan, combine broth and soup can of watr.
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3
Add onion, carrot, celery, bay leaf, thyme, parsley and white wine.
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4
Bring to boiling, reduce heat immer 1/2 hour.
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5
Meanwhile, prepare pie crust as package label directs, refrigerate.
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6
Strain broth, mashing vegetables in a bowl.
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7
Return broth into saucepan.
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8
Add white onions, quartered carrot and potato, bring to boiling, reduce heat, cook until carrot is tender- about 20 minutes.
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9
At same time in large skillet cook slices bacon until crisp, drain on paper towels; pour off fat.
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10
Crumble bacon.
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11
In same skillet, cook sausage balls, turning until browned all over- about 15 minutes.
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12
Drain broth from vegetables in a 2-cup measure.
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13
Add enough water to make a 1-3/4 cups liquid.
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14
Pour back into ssaucepan, bring to boiling.
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15
Drain liquid from mushrooms into a 1-cup measure- add water to make 1/2 cup.
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16
Combine with flour in small bowl, stirring until smooth.
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17
Add slowly to boiling liquid stirring with a wire whisk until smooth and thickened.
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18
Add salt and pepper.
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19
Turn vegetables into a 1 1/2 quart casserole.
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20
Add cut up turkey, sausage balls, drained mushrooms, chopped parsley and thickened sauce, stir just to combine.
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21
Top with bacon.
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22
Preheat oven to 400F.
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23
On lightly floured surface or pastry cloth, rll out pastry 1/2-inch larger all around than top oc casserole.
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24
Place on top of casserole turning edge under to seal around.
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25
Cut several steam vents on top.
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26
Brush lightly with egg.
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27
bake 30- 35 minutes, or until crust is golden and mixture is bubbly.
