1/2 c. diced carrot
1/2 c. diced celery
1 med. onion, diced (1/2 c.)
3 tbsp. butter
3 tbsp. flour
1 tsp. rosemary, crumbled
1/2 tsp. salt
1/8 tsp. pepper
1 c. heavy cream
1 c. chicken broth
1 tbsp. dry marsala
2 c. cooked turkey, cut into 1/2-inch pieces
1/2 c. turkey stuffing (homemade or packaged)
1/2 c. cooked peas
1/4 c. slivered almonds
1 pkg. pie crust mix

Preheat oven to 350 degrees. Saute carrot, celery and onion in butter in large skillet until soft, about 5 minutes. Stir in flour, rosemary, salt and pepper; cook 1 minute. Stir in cream, chicken broth and marsala; cook until mixture thickens, about 5 minutes. Remove form heat; stir in turkey stuffing, peas, and almonds. Set aside.

Prepare pie crust following label directions. Roll out half the pastry on lightly floured surface to 12-inch round. Fit into deep- dish 9-inch pie plate. Spoon turkey mixture into plate.

Roll our remaining pastry to 12-inch round. Fit over filling; trim overhang. Pinch to seal edges. Place on cookie sheet. Bake in preheated 350 degrees oven for 50 minutes or until filling is bubbly and pastry is golden.

To freeze pies: Place unbaked pies on large cookie sheet. Freeze until firm. Wrap in foil, label and date.

To bake frozen pies: Remove foil. Place frozen pies on cookie sheet. Bake in preheated 400 degree oven for 35 minutes or until filling is bubbly and pastry is golden.