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In the kitchen with Kelley: Turkey pot pie with stuffing crust
I think one of the best things about Thanksgiving is the leftovers. Don’t you? I mean all that great food is delicious the first go round, but to be able to nibble on it for a few days, without all the work, makes this mom quite happy.
But my kids get easily bored after a day or two of turkey. So to avoid leftover burnout, I spent some time searching the Web for recipe ideas that specifically featured Thanksgiving meal leftovers. I found this one at www.tasteofhome.com, and I think it’s going to be an after-holiday tradition with my family.
It calls for a bit of everything I cooked for our Thanksgiving meal, including broccoli, mashed potatoes, stuffing (or dressing, as we prefer to call it in the South), and, of course, turkey. I had enough leftovers to fit the bill; but if you don’t, just add to what you have. You could even put your own spin on it by substituting green beans or asparagus for broccoli.
It was a hit over the weekend at my house. Let me know how it fares with your family.
Turkey pot pie with stuffing crust
Author: Kelley Martin
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 2 cups prepared cornbread stuffing
- 3 to 4 tablespoons chicken broth
- ¼ cup cream cheese, softened
- ½ cup turkey gravy
- 2 cups cubed cooked turkey
- 1 cup prepared broccoli florets
- ½ cup shredded Swiss cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups prepared mashed potatoes
- ¼ cup half-and-half cream
- 2 tablespoons butter, melted
- ½ cup French-fried onions, optional
Instructions
- In a small bowl, combine your leftover stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-15 minutes or until lightly browned.
- In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust.
- In a small bowl, combine leftover potatoes (or make new if needed); spread over turkey mixture. Drizzle with butter; sprinkle with onions if desired. Bake 20-25 minutes or until heated through and lightly browned. Yield: 6 servings.
By Kelley Martin
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