Stuffing Crust Turkey Potpie
TOTAL TIME: Prep: 35 min. Bake: 20 min.
YIELD: 6 servings.
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
Ingredients
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2 cups cooked cornbread stuffing
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3 to 4 tablespoons chicken broth
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2 oz. cream cheese, softened
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1/2 cup turkey gravy
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2 cups cubed cooked turkey
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1 cup frozen broccoli florets, thawed
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1/2 cup shredded Swiss cheese
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups mashed potatoes
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1/4 cup half-and-half cream
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2 tablespoons butter, melted
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1/2 cup french-fried onions, optional
Directions
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1.
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.
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2.
In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust.
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3.
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
1 piece: 389 calories, 20g fat (9g saturated fat), 73mg cholesterol, 910mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 22g protein.
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