Turkey 'n' Stuffing Pie Recipe
Turkey 'n' Stuffing Pie Recipe photo by Taste of Home

Turkey 'n' Stuffing Pie Recipe

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Ruth Hastings of Louisville, Illinois uses stuffing as the crust for an attractive cheese-latticed turkey pie. "Try it the day after Thanksgiving," she suggests.
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 4-6 servings


  • 1 egg, lightly beaten
  • 1 cup chicken broth
  • 1/3 cup butter, melted
  • 5 cups seasoned stuffing cubes
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3 cups cubed cooked turkey
  • 1 cup frozen peas
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 jar (12 ounces) turkey gravy
  • 5 slices process American cheese, cut into strips

Nutritional Facts

1 serving (1 piece) equals 511 calories, 23 g fat (12 g saturated fat), 137 mg cholesterol, 1560 mg sodium, 43 g carbohydrate, 4 g fiber, 32 g protein.


  1. In a large bowl, combine the egg, broth and butter. Stir in stuffing. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
  2. For filling, in a large skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour until well blended. Stir in the turkey, peas, parsley, Worcestershire sauce and thyme. Stir in gravy. Bring to a boil; boil and stir for 2 minutes.
  3. Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings.
Originally published as Turkey N Stuffing Pie in Taste of Home October/November 1998, p8

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Dec. 10, 2011


Reviewed Nov. 26, 2011

"We had this the day after Thanksgiving. It was like a yummy Thanksgiving dinner all wrapped up in a pie. Even my picky eaters who hate mushrooms ate it, and liked it. Will definately make again!"

Reviewed Oct. 17, 2011

"It's like a big turkey dinner in a simple easy and quick dish. Might have it again with turkey leftovers after thanksgiving."

Reviewed Feb. 16, 2011

"Yummy followed directions exactly!"

Reviewed Jan. 4, 2010

"This was a delicious dish! I added some sour cream as I didn't have quite enough gravy, and I used mozzarella instead of process cheese, but it still turned out great!"

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