Turkey n' Stuffing Pie 1 egg, beaten 1 cup chicken broth 1/3 cup butter, melted 5 cups herb-seasoned stuffing cubes Filling 1 can mushroom stems and pieces, drained 1/2 cup chopped onion 1 tablespoon butter 1 tablespoon flour 3 cups cubed cooked turkey 1 cup frozen peas 1 tablespoon minced fresh parsley 1 teaspoon Worcestershire sauce 1/2 teaspoon dried thyme 1 jar turkey gravy 5 slices American cheese, cut into strips In large bowl, combine egg, broth and butter. Add stuffing and mix well. Pat onto bottom and up sides of greased 9-inch pie plate; set aside. In skillet, sauté mushroom and onion in butter until tender. Sprinkle with flour and mix well. Add the turkey, peas, parsley, Worcestershire and thyme; mix well. Stir in gravy. Bring to a boil, then boil and stir for 2 minutes. Spoon into the crust and bake at 375 degrees F for 20 minutes. Arrange cheese strips in lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings./p>