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Stuffing Crust Turkey Potpie

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
  • Total Time
    Prep: 35 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 cups cooked cornbread stuffing
  • 3 to 4 tablespoons chicken broth
  • 2 oz. 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

Directions

  • 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.
  • 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. 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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Reviews

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Average Rating:
  • lizofstad
    Jun 16, 2019

    Good. Not hard, just takes time. Great way to use up leftovers.

  • Erin
    Nov 20, 2018

    I have been making this for about five years, and it is definitely my husband's favorite meal. He looks forward to this more than he looks forward to Thanksgiving dinner! I switch out the broccoli for peas, corn and carrots. It's even great days later, reheated (again!) from the fridge. Such a fabulous recipe!

  • JCV4
    Nov 13, 2017

    I made this last year after Thanksgiving. A very versatile recipe and a great way to use up the leftovers!

  • jtap888
    Dec 15, 2014

    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.

  • danielleylee
    Nov 30, 2014

    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.

  • beckbo
    Jan 2, 2014

    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.

  • ChristinaMS
    Dec 3, 2013

    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!

  • jo66
    Nov 29, 2013

    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.

  • littleav8r
    Nov 29, 2013

    How long can you store this in the refrigerator before baking it?

  • dflack628
    Nov 28, 2013

    badgerdoglover, 1/4 cup is about 1 oz. of cream cheese.