Stuffing Crust Turkey Potpie Recipe
- 2 cups cooked corn bread stuffing
- 3 to 4 tablespoons chicken broth
- 1/4 cup 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
- 1. 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.
- 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.
- 3. In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter; sprinkle with onions if desired. Bake 20-25 minutes or until heated through and lightly browned. Yield: 6 servings.
1 piece (calculated without French-fried onions) equals 389 calories, 20 g fat (9 g saturated fat), 73 mg cholesterol, 910 mg sodium, 30 g carbohydrate, 2 g fiber, 22 g protein.
Reviews for Stuffing Crust Turkey Potpie
"This is the perfect recipe for Thanksgiving leftovers! We loved it. I used the vegetables that I had left from dinner (corn and green beans) and it was so yummy. I've already shared this recipe with friends and relatives."
"I made this last night for my husband. We had all the ingredients leftover from thanksgiving. My sister even makes a broccoli salad with fresh broccoli, red onion, sunflower seeds and dried cranberries so I threw one cup of the salad in the mix instead of just one cup of frozen broccoli. I also added some dried sage to the cheese mixture and had to swap out swiss and use provolone. It turned out pretty darn good. The cranberries added a nice twist and really made it feel like an all in one thanksgiving dinner casserole."
"We loved this! MY husband wants it so he can take the leftovers to work again, because they made a big deal over it. I also substituted vegetables with what I had on hand. We make a sausage dressing and I used that and it was delicious."
"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?"
"I used mozzarella cheese because I had it on hand, and I used 1 cup of gravy with the same amount of cream cheese because we love gravy. I probably used more than 1 cup of broccoli, and I left off the butter drizzled on top. It was delicious."
"Made double batch - one for my family and one for my neighbors - rave reviews all around. I changed the recipe a little: Because of hubby's dairy allergies, I left out the swiss cheese and the cream cheese, and added 1/2 onion, 1 diced carrot, 1 stalk celery sliced thin, a little more gravy, and sprinkled a little cheese on 1/2 the top instead of fried onions. YUM!"
"Oh my gosh, this was so utterly delicious! Cannot wait to make it again."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer