Turkey Pot Pie With Stuffing Crust Using Leftovers Recipes

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.

Steps:

• Preheat oven to 400 degrees F.
• Line bottom of pie pan with crust. (Spray with NonStick to prevent sticking).
• In a skillet saute the chopped onion until slightly soft and set aside.
• Mix together the turkey or chicken, mixed vegetables, onion, soup and
• milk in saute pan. Cook ingriendients til pot pie sauce begins to boil.
• Pour into pie crust, cover with top crust and crimp edges. Poke holes in
• top crust and bake for 40 to 50 minutes.
• When done, let set for 5 to 10 minutes before serving.
• Served with leftover mash potatoes/sweet potatoes, cranberry sauce and salad! Great meal to help deplete all those leftovers with a twist.

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.

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and roll into a 10-inch circle.
• Cover with plastic wrap and let rest.
• Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
• Place peas, carrots, corn and celery in a bowl.
• Cover and microwave for 3 minutes.
• Drain and set aside.
• Melt butter in a skillet.
• Add onion and cook until onion is slightly clear.
• Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter.
• Slowly whisk in chicken broth and milk until mixture is thick and simmering.
• Remove from heat. Fold in drained vegetables and turkey until well combined.
• Spoon the mixture onto the stuffing crust.
• Remove plastic wrap from dough and place dough on top of the filled pie.
• Lightly tuck dough under the edge of the pie plate.
• Cut several small slits into the crust to release steam.
• Bake at 375°F 15 minutes or until dough is golden brown.
• Cover with foil and bake an additional 15 minutes.
• *See rhodesbread.com for Savory Sausage Stuffing recipe.