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
Stuffing Crust Turkey Potpie
Stuffing Crust Turkey Potpie
Prep Time
35 min
Cook Time
20 min
Yield
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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