Double Cheese Turkey Pie

1 pastry crust

1 tablespoon Dijon mustard

1 cup shredded Swiss cheese

1 cup shredded Cheddar cheese

1 tablespoon butter or margarine

1 medium onion, chopped

1 stalk celery, chopped

1/4 cup slivered almond

1 1/2 cups leftover cooked turkey, chopped

1 cup leftover whole cranberry sauce

3 eggs

3/4 cup evaporated milk

1/4 teaspoon dried sage

Preheat oven to 400 degrees and line 9 inch deep dish pie pan with pastry.

When oven reaches 400 degrees, bake the pie pastry for 5 minutes; remove and allow to cool.

Evenly brush the Dijon mustard over the inside of the pastry; set aside.

In a separate bowl, toss together the Swiss and Cheddar cheese.

In a skillet, put the butter over medium heat and melt; then add the onion, celery and almonds, and cook, stirring, until vegetables are softened; about 4 or five minutes.

Fill the pie shell with the following layers:  half the cheese mixture, all the onion mixture, all the turkey, all the cranberry sauce, and the remaining half of the cheese mixture.

In a separate bowl, whisk together the eggs, milk, and sage until smooth, then pour evenly over the ingredients in the pie pan.

Bake in preheated oven at 400 degrees for 15 minutes, then lower heat to 375 degrees and continue baking for 25 to 30 minutes or until pie is firm.

To protect pie crust from getting too brown, cover with strips of aluminum foil during the last 15 or 20 minutes of baking.

Remove and let sit for 8 to 10 minutes before slicing.

Cut into 6 to 8 wedges to serve, depending on how big you want the servings.