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Category: Main Dish
Prep Time: Cook Time: Total Time:
Left over Dressing and Gravy
1 cup Turkey Stock
2 tablespoons Olive Oil
1/2 cup Celery, medium diced
1/2 cup Carrot, peeled and medium diced
1/2 cup onion, medium diced
1/2 teaspoon Thyme, chopped or 1/4 teas dried
1/2 teaspoon Rosemary, chopped or 1/4 teas dried
1/2 cup peas, leftover or frozen
1/2 cup green beans, cut into 1/2" pieces
1 cup potatoes, peeled and diced 1/2", *Note
1/2 cup corn, leftover or frozen/fresh
3 cups leftover turkey, skin removed and diced
1 Egg, beaten
1 Preheat your oven to 375 degrees F.
2 Place a large cast iron skillet over medium high heat. When the pan is hot, add 2 tablespoons of olive oil along with the celery, carrots, onion and a pinch of salt. Cook, stirring occasionally for 3 minutes, until the vegetables begin to soften. Next, add the rest of the vegetables, turkey and chopped herbs. Whisk in 2 cups of the leftover gravy and the turkey stock and bring the mixture to a gentle boil. Stir together to combine. Remove from heat.
3 Crumble about 3 cups of the stuffing in a large bow. Add the egg and stir to combine. Evenly distribute the dressing on top of the pot pie mixture and bake for 30 minutes, until the top is golden brown.
4 Serve warm.
Note: according to the potato, some take longer to cook so I would precook the potatoes for a few minutes.
Tips:
Use a piece of parchment paper as a surface to form a round shape out of the stuffing. Carefully flip stuffing crust on top of the filling
Replace any filling ingredients with your favorite leftover vegetables or meat.
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Leftover Turkey and Stuffing Pie
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Left over Dressing and Gravy
1 cup Turkey Stock
2 tablespoons Olive Oil
1/2 cup Celery, medium diced
1/2 cup Carrot, peeled and medium diced
1/2 cup onion, medium diced
1/2 teaspoon Thyme, chopped or 1/4 teas dried
1/2 teaspoon Rosemary, chopped or 1/4 teas dried
1/2 cup peas, leftover or frozen
1/2 cup green beans, cut into 1/2" pieces
1 cup potatoes, peeled and diced 1/2", *Note
1/2 cup corn, leftover or frozen/fresh
3 cups leftover turkey, skin removed and diced
1 Egg, beaten
1 Preheat your oven to 375 degrees F.
2 Place a large cast iron skillet over medium high heat. When the pan is hot, add 2 tablespoons of olive oil along with the celery, carrots, onion and a pinch of salt. Cook, stirring occasionally for 3 minutes, until the vegetables begin to soften. Next, add the rest of the vegetables, turkey and chopped herbs. Whisk in 2 cups of the leftover gravy and the turkey stock and bring the mixture to a gentle boil. Stir together to combine. Remove from heat.
3 Crumble about 3 cups of the stuffing in a large bow. Add the egg and stir to combine. Evenly distribute the dressing on top of the pot pie mixture and bake for 30 minutes, until the top is golden brown.
4 Serve warm.
Note: according to the potato, some take longer to cook so I would precook the potatoes for a few minutes.
Tips:
Use a piece of parchment paper as a surface to form a round shape out of the stuffing. Carefully flip stuffing crust on top of the filling
Replace any filling ingredients with your favorite leftover vegetables or meat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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