1 c Gravy, turkey 10 oz Broccoli, frozen 1/4 c Onion, finely chopped 1/2 c Celery, finely chopped 1/4 ts Marjoram leaves, dried 1/4 ts Salt 2 c Turkey, cooked, cubed
POTATO CRUST:
2 pk Potatoes, instant, mashed (4 1 x Serving size) 1/2 ts Salt 2 ts Onion, instant, minced 2 tb Butter or margerine 1/4 c Pimiento, finely chopped 1 ea Egg, slightly beaten 2 tb Cheese, parmesan, grated Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Make filling: Cook broccoli as package label directs; drain. Meanwhile, combine gravy with onion, celery, marjoram, and salt; bring to boil, stirring. Remove from heat. Add broccoli and turkey, mixing well; cover, and keep warm. make Potato Crust: Prepare potatoes as the package label directs, using amount of liquid specified on package; include salt, onion, and butter. Add pimiento and egg, beating with fork until well combined. Randy Rigg