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Turkey 'n' Stuffing Pie

 Turkey 'n' Stuffing Pie
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.
4-6 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1 egg, lightly beaten
  • 1 cup chicken broth
  • 1/3 cup butter, melted
  • 5 cups seasoned stuffing cubes
  • FILLING:
  • 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

Directions

  • 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.
  • 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.
  • Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese

2 of 2

Turkey 'n' Stuffing Pie (continued)

Directions (continued)

  • strips in a lattice pattern over filling. Bake 5-10 minutes longer
  • or until cheese is melted. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 piece) equals 511 calories, 23 g fat (12 g saturated fat), 137 mg cholesterol, 1,560 mg sodium, 43 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer