TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS)

 

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Ingredients

  • 2 cups diced leftover roast 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 crusts (optional)

Directions

  • 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.

Notes

Use up all those holiday leftovers to create a new dish that doesn't taste like you are trying to use up leftovers. I intentionally make extra stuffing and gravy so that I make this meal for another time. Freezes well for a future meal if you just can't stand the idea of turkey and stuffing just after the holiday.

Categories: Thanksgiving 

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