Turkey 'n' Stuffing Pie Recipe

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

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5 5 6
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 1 egg, beaten
  • 1 cup chicken broth
  • 1/3 cup butter or margarine, melted
  • 5 cups herb-seasoned stuffing
  • FILLING:
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 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. Add stuffing; mix well. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. In a skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour; mix well. Add the turkey, peas, parsley, Worcestershire sauce and thyme; mix well. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. Spoon into the crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until the cheese is melted. Yield: 4-6 servings.
Originally published as Turkey N Stuffing Pie in Taste of Home October/November 1998, p8

Nutritional Facts

1 piece: 511 calories, 23g fat (12g saturated fat), 137mg cholesterol, 1560mg sodium, 43g carbohydrate (6g sugars, 4g fiber), 32g protein.

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

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Reviews forTurkey 'n' Stuffing Pie

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Towanka User ID: 6190799 53082
Reviewed Dec. 10, 2011

"Wonderful!"

MY REVIEW
shecooksalot User ID: 5888460 83369
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!"

MY REVIEW
busdrivingmom User ID: 1017529 47784
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."

MY REVIEW
ojc0806 User ID: 4482783 30534
Reviewed Feb. 16, 2011

"Yummy followed directions exactly!"

MY REVIEW
staddeo User ID: 2554835 53081
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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