TURKEY 'N' STUFFING PIE
Ruth Hastings of Louisville, Illinois uses stuffing as the crust for an attractive cheese-latticed turkey pie. "Try it the day after Thanksgiving," she suggests.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the egg, broth and butter. Stir in stuffing. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , For filling, in a large skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour until well blended. Stir in the turkey, peas, parsley, Worcestershire sauce and thyme. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. , Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 511 calories, Fat 23g fat (12g saturated fat), Cholesterol 137mg cholesterol, Sodium 1560mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
TURKEY LEFTOVER PIE WITH CRANBERRY-DATE STUFFING
I had a bunch of turkey leftovers (and leftover ingrediants) and I wanted to do something different with them this year. I read a bunch of recipes to learn what other people were doing. This is what I came up with. I think you can improvised just like I did to make your own signature dish. I hope my recipe helps guide you, but let your own taste-buds and intuition do the rest. This is what makes cooking so fun. Lastly, it cuts easier into slice when it is cooled in the fridge. I cut mine up into single servings so I can freeze them for later. Also this is also delicious eaten cold.
Provided by Gina Mindock @JungleLoveMama
Categories Turkey
Number Of Ingredients 18
Steps:
- follow pie crust instruction for oven temp and place crust on cookie sheet. spray with oil (optional), fork holes on bottom and sides. Then lightly brown pie crust in oven. should be about 15 - 2 minutes. You want to brown it to keep it from getting soggy.
- Stuffing: saute onions and celery (saving about 1/2 for the turkey layer) on low-medium heat using only 3 of the 4 table spoons of the butter stirring frequently till onions are soft. Add the chicken stock. add spices to the onion and celery and mix thoroughly. turn off heat and toss in the chopped bread and gently and thoroughly blend. And put into a bowl so you can reuse the pan for the next step.
- Turkey layer: saute the mushrooms in the butter for a couple minutes on low-medium heat, then add the carrots, onions and celery, sauteing until cooked, about 3 more minutes. Add your left over turkey. Add about 4 TBSN of water and braise. {You can add some cooking sherry instead of water if you have it.} add about 1/3 cup gravy and stir and lightly thicken. then add the cold turkey, break apart with your hands and blend all ingredients. Add sherry/chick stock/water to make sure things do not get dried up, but make sure it is not soupy or this will cause the pie crust to get soggy.
- spread the cranberry sauce on the bottom of the pie crust before adding the rest of the layers.
- Pour the turkey mixture into the pie crust and spead evenly. Then spoon on the stuffing, covering the turkey layer completely. Lastly sprinkle the cranberries and chopped dates.
- bake covered with tin foil in a pre-heated 350 degree oven, on the middle rack, for 30 minutes. take the foil off during the last 10 minutes.
- Take out of the oven and let cool for 10 minutes at least. Top with a small amount of fresh parsley for color.
- Serve with cranberry-roasted sweet potatoes or mashed potatoes and of course lots of gravy.
TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS)
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.
Provided by Karen From Colorado
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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.
STUFFING CRUST TURKEY POTPIE
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
Time 55m
Yield 6 servings.
Number Of Ingredients 13
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, Fat 20g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 910mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.
LEFT-OVER TURKEY POT PIE
This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.
Provided by michelle_cows
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h26m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
- Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 35.7 g, Cholesterol 56.4 mg, Fat 24.7 g, Fiber 4.1 g, Protein 22 g, SaturatedFat 8.9 g, Sodium 545.1 mg, Sugar 2.1 g
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