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Turkey Pot Pie with Stuffing Crust (Thanksgiving Casserole)

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Turkey Pot Pie with Stuffing Crust is a enjoyable twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and completed with a stuffing topping.

Turkey Pot Pie with Stuffing Crust
Turkey Pot Pie with Stuffing Crust

This Turkey Pot Pie with Stuffing Crust is an effective way to get your favourite Thanksgiving meals in a single meal. Plus, it’s good for utilizing up leftover turkey. A mixture of turkey and greens in a creamy sauce is roofed with stuffing and baked till the crust is golden. For another methods to make use of Thanksgiving turkey, strive my Leftover Turkey Pot Pie Empanadas, Open-Faced Turkey Melts, and Baked Turkey Croquettes.

Turkey Pot Pie on a plate

This recipe is a lighter tackle conventional turkey pot pie with a enjoyable twist. It’s loaded with veggies and lean turkey breast. To get the sauce creamy, I skip the milk and blend broth with corn starch as an alternative. And should you would like to make a rooster pot pie, be at liberty to make use of leftover rooster. You may simply halve or quarter this recipe relying on how a lot leftover turkey you’ve got.

How do you make turkey pot pie from scratch?

  1. Make the stuffing by sautéing the veggies after which add to the bread.
  2. To make the filling, sauté the recent greens and herbs.
  3. Add within the frozen veggies, turkey, and broth and simmer for 10 minutes
  4. Combine the remaining broth with cornstarch, add it to the turkey combination, and stir till thick.
  5. Pour the turkey filling right into a 9 x 13-inch baking dish and canopy with stuffing.
  6. Bake for 30-45 minutes till the crust is golden and the filling is scorching and effervescent.

What goes good with turkey pot pie?

The wonderful thing about this turkey pot pie is that it’s an entire meal in a single: veggies, protein, and carbs all in the identical dish. To spherical out the meal, serve it with a facet salad and a few cranberry sauce.

turkey pot pie ingredientsturkey pot pie ingredientsturkey pot pieTurkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie which is made with chopped turkey and veggies simmered in a creamy sauce  finished with a stuffing topping.

Extra Leftover Turkey Recipes You’ll Love:

Turkey Pot Pie with Stuffing Crust

Prep Time: 15 minutes

Cook dinner Time: 1 hr 15 minutes

Whole Time: 1 hr 30 minutes

Turkey Pot Pie with Stuffing Crust is a enjoyable twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and completed with a stuffing topping.

  • 5 cups cooked diced turkey breast, (about 2 half of kilos)
  • 1 tablespoon olive oil
  • 2 giant shallots, chopped (3/Four cup)
  • 1/4 cup chopped recent parsley
  • 2 tablespoons chopped recent thyme
  • 2 tablespoons chopped recent sage
  • 3 celery stalks, chopped
  • 8 ounce package deal frozen blended greens
  • 3 cups turkey or rooster broth
  • half of teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup cornstarch

For the Stuffing Crust:

  • 10 ounces entire wheat french bread, lower into small cubes
  • 1 tablespoon butter
  • 1 medium onion, minced
  • 2 giant stalks celery, minced
  • 8 recent sage leaves, minced
  • half of cup chopped parsley
  • 1 teaspoon Bell’s turkey seasoning
  • 1/4 teaspoon kosher salt and recent pepper, to style
  • 1 giant egg, overwhelmed
  • 1 half of cups rooster broth

For the stuffing crust:

  • Stale cubed bread works finest right here, you possibly can lower the bread the night time earlier than and let it sit to harden.

  • In case your bread is recent, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half approach till the bread is totally agency.

  • In a big, deep nonstick skillet over medium warmth and add the butter; when melted add onions, celery, parsley, sage, Bell’s turkey seasoning, 1/Four teaspoon salt and pepper and saute on medium low till gentle, about 5-10 minutes.

  • Take away from warmth and let cool a couple of minutes then switch to a big bowl and add the toasted bread. Mix egg and broth in a bowl and whisk, add to the stuffing and blend to mix.

For the filling:

  • Preheat oven to 425F.

  • Wipe the skillet and add oil over medium warmth. Add the shallots, parsley, thyme and sage and cook dinner till nearly gentle about 2 to three minutes.

  • Add the celery and cook dinner till the greens are gentle, about Three to five minutes.

  • Add the frozen blended greens, turkey, 2 cups turkey broth, half of teaspoon salt and black pepper and convey to a boil. Stir and simmer over medium-low warmth 10 minutes, stirring till the flavors meld.

  • In the meantime mix 1 1/Four cups turkey broth with the corn starch and blend properly to dissolve.

  • Add to the turkey and cook dinner over medium-low warmth, stirring till thickened, about Four to six minutes. Take away from warmth and switch to an oven secure, deep 9 x 13-inch baking dish.

  • In a medium bowl whisk the egg and 1 half of cups broth. Place the stuffing over the turkey filling, add egg/broth combination and blend properly. Bake 30 to 45 minutes, or till the crust is golden and the filling is scorching and effervescent.

Serving: 1half of cups, Energy: 390kcal, Carbohydrates: 29.5g, Protein: 49.5g, Fats: 7.5g, Saturated Fats: 2g, Ldl cholesterol: 140.5mg, Sodium: 760.5mg, Fiber: 4g, Sugar: 2g

Blue Good Factors: 4

Inexperienced Good Factors: 8

Purple Good Factors: 4

Key phrases: thanksgiving casserole, turkey pot pie, turkey pot pie stuffing crust

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