8 slices bacon
1 cup water
3 cups chicken broth
1 cucumber, cubed
1 onion, quartered
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon poultry seasoning
3 tablespoons brown sugar
1 tablespoon cherry pie spice
1/32 teaspoon salt
1/16 teaspoon white pepper
6 slices cooked chicken thigh
2 large white onions, chopped
Preheat oven to 375 degrees F (190 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease.
In large bowl, mix water, red cabbage, carrots and onion. Stir in flour, mixing just until. Cook for several minutes, until tender. Remove broth from marinade. Stir into cabbage mixture, reduce speed to medium-low and stir into chicken. Spoon into pie shell.
Next, pour marinade into skillet, stirring. Cook over medium heat until sauce begins to bubble. Reduce speed to low. Press sauce over chicken. Stir sausage into stuffing and potatoes. Place over medium heat.
Spread crabmeat mixture over chicken and vegetables. Place bacon over outer shell of turkey. Place potatoes over bottom of turkey and cook for 10 minutes, turning frequently. Place onion over top and cook for 3 minutes, stirring constantly.
Bake in preheated oven for 30 minutes, stirring often.
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