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Leftover Turkey and Stuffing Pie (Michael Symon - The Chew)

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Rate this recipe 4.1/5 (9 Votes)

Ingredients

  • Leftover Stuffing and Gravy
  • 1 cup Turkey Stock
  • 2 tablespoons Olive Oil
  • 1/2 cup Celery, medium diced
  • 1/2 cup Carrot, peeled and medium diced
  • 1/2 cup onion, medium diced
  • 1/2 teaspoon Thyme, chopped
  • 1/2 teaspoon Rosemary, chopped
  • 1/2 cup peas, leftover or frozen
  • 1/2 cup green beans, leftover or fresh, cut into 1/2" pieces
  • 1 cup potatoes, peeled and diced 1/2", blanched for 3 minutes
  • 1/2 cup corn, leftover or frozen/fresh
  • 3 cups leftover turkey, skin removed and diced
  • 1 Egg, beaten

Details

Adapted from abc.go.com

Preparation

Step 1

Preheat your oven to 375 degrees F.

Place a large cast iron skillet over medium high heat. When the pan is hot, add 2 tablespoons of olive oil along with the celery, carrots, onion and a pinch of salt. Cook, stirring occasionally for 3 minutes, until the vegetables begin to soften. Next, add the rest of the vegetables, turkey and chopped herbs. Whisk in 2 cups of the leftover gravy and the turkey stock and bring the mixture to a gentle boil. Stir together to combine. Remove from heat.

Crumble about 3 cups of the stuffing in a large bow. Add the egg and stir to combine. Evenly distribute the dressing on top of the pot pie mixture and bake for 30 minutes, until the top is golden brown.

Serve warm.

Tips:

- Use a piece of parchment paper as a surface to form a round shape out of the stuffing. Carefully flip stuffing crust on top of the filling.
- Thin out the leftover gravy with stock or water for a tasty filling.
- Replace any filling ingredients with your favorite leftover vegetables or meat.
- Use store-bought pie crust or puff pastry instead of the stuffing crust.

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