STUFFING PIE CRUST RECIPES

Name: Stuffing Crust Turkey Potpie
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings.
Ingredients: 2 cups cooked cornbread stuffing; 3 to 4 tablespoons chicken broth; 2 oz. cream cheese, softened; 1/2 cup turkey gravy; 2 cups cubed cooked turkey; 1 cup frozen broccoli florets, thawed; 1/2 cup shredded Swiss cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups mashed potatoes; 1/4 cup half-and-half cream; 2 tablespoons butter, melted; 1/2 cup french-fried onions, optional

STUFFING CRUST TURKEY POTPIE RECIPE: HOW TO MAKE IT

Stuffing Crust Turkey Potpie Recipe: How to Make It image

Here's a wonderful, stick-to-the-ribs dish that slices well since the filling is thicker than that of traditional potpies. Prebaking the crust makes it crunchy.—Tamara Furda, Naperville, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 cups cooked cornbread stuffing
3 to 4 tablespoons chicken broth
2 oz. cream cheese, softened
1/2 cup turkey gravy
2 cups cubed cooked turkey
1 cup frozen broccoli florets, thawed
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups mashed potatoes
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup french-fried onions, optional

Steps:

Preheat oven to 350°. In a small bowl, combine 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 until lightly browned, 10-15 minutes., 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 potatoes and cream; spread over turkey mixture. Drizzle with butter. If desired, sprinkle with onions. Bake until heated through and lightly browned, 20-25 minutes.

Nutrition Facts : Calories 389 calories, FatContent 20g fat (9g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 910mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS ...

Turkey Pot Pie With Stuffing Crust (Using Leftovers ... image

This is my favorite pot pie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups diced leftover cooked turkey
2 cups leftover turkey gravy
2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
2 cups leftover prepared stuffing (more if desired)
1 tablespoon garlic powder
1 teaspoon ground sage
1 teaspoon pepper
1 teaspoon salt
pie crust (optional)

Steps:

Preheat oven to 350 degrees (176 celsius).
Cook vegetable mix according to package instructions; drain well.
Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
Pour gravy over the vegetable/turkey mixture.
Top with stuffing, spreading evenly over all.
Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

Nutrition Facts : Calories 263.3, FatContent 8, SaturatedFatContent 1.9, CholesterolContent 27.8, SodiumContent 980, CarbohydrateContent 31.8, FiberContent 6.9, SugarContent 1.2, ProteinContent 17.8

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