Stuffing Crust Turkey Pot Pie Recipe
- 2 cups cooked cornbread stuffing
- 3 to 4 tablespoons chicken broth
- 1/4 cup PHILADELPHIA® 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
- 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 at 350° for 10-15 minutes or until lightly browned.
- 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; sprinkle with onions if desired. Bake 20-25 minutes longer or until heated through and lightly browned. Yield: 6 servings.
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Stuffing Crust Turkey Pot Pie(8)
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I made this with leftover green bean casserole instead of broccoli and used cheddar cheese since that was what I had on hand. An excellent way to use up those Thanksgiving dinner leftovers!
Excellent!!! Everyone raved about it. The flavors blend so well in this dish. I used fresh broccoli (I cooked them) but next time I would add a little more than a cup. You could add carrots, green beans etc, if broccoli is not your favorite. This is definitely a keeper.
How long can you store this in the refrigerator before baking it?
badgerdoglover, 1/4 cup is about 1 oz. of cream cheese.
How do you measure 1/4 cup of cream cheese when it comes in ounces?
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