IMPOSSIBLE TURKEY 'N STUFFING PIE
Steps:
- Preheat oven to 400 degrees F. Grease pie plate (or casserole dish).
- Mix, place, and bake all ingredients in pie plate/casserole dish for 25-30 minutes or until knife comes out clean.
- Let stand for 5 minutes, and then serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TURKEY AND STUFFING PIE
For a fast and flavorful way to use up Thanksgiving leftovers, try this main-dish pie from Debbi Baker of Green Springs, Ohio. "This is such a handy recipe during the holidays," she assures.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Press stuffing onto the bottom and up the sides of a well-greased 9-in. pie plate. Top with turkey and cheese. Beat eggs and milk; pour over cheese. , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 327 calories, Fat 6g fat (0 saturated fat), Cholesterol 46mg cholesterol, Sodium 1065mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
IMPOSSIBLY EASY TURKEY AND STUFFING PIE
What a perfect thing to do with Thanksgiving leftovers! Note, though, that cooked chicken may be substituted for the turkey so that you can enjoy this meal any time of the year. Recipe comes from Betty Crocker.
Provided by Lorraine of AZ
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Spray a 9-inch pie plate with cooking spray.
- Spread turkey in pie plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. top with onions and peas.
- Stir Bisquick mix, milk and eggs in medium bowl with wire whisk or fork until blended. Carefully pour into pie plate.
- Bake 30-35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with gravy,, if desired.
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.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 16
Steps:
- 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 strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 511 calories, Fat 23g fat (12g saturated fat), Cholesterol 137mg cholesterol, Sodium 1560mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
TURKEY AND STUFFING PIE
Make and share this Turkey and Stuffing Pie recipe from Food.com.
Provided by southern chef in lo
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine egg, broth, and butter; add stuffing and mix well.
- Pat on the bottom and up the sides of a greased 9-inch pie plate; set aside.
- In a skillet sauté the mushrooms and onion in butter until tender.
- Sprinkle with the flour and mix well.
- Add turkey, peas, parsley, Worcestershire sauce, and thyme; mix well and stir in the gravy.
- Bring to a boil. Boil and stir for 2 minutes.
- Spoon into the crust.
- Bake at 375°F for 20 minutes.
- Arrange cheese strips in lattice pattern over filling. Bake 5 to 10 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 550.8, Fat 33.5, SaturatedFat 17.1, Cholesterol 192, Sodium 1348.3, Carbohydrate 17.3, Fiber 3, Sugar 4, Protein 44
TURKEY AND STUFFING POT PIE
Your Thanksgiving leftovers won't go to waste with this flavorful pie. Video Instructions: http://www.rhodesbread.com/recipes/view/2315
Provided by Rhodes Bake-N-Serv
Categories Pot Pie
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Spray counter lightly with non-stick cooking spray.
- Combine rolls and roll into a 10-inch circle.
- Cover with plastic wrap and let rest.
- Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
- Place peas, carrots, corn and celery in a bowl.
- Cover and microwave for 3 minutes.
- Drain and set aside.
- Melt butter in a skillet.
- Add onion and cook until onion is slightly clear.
- Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter.
- Slowly whisk in chicken broth and milk until mixture is thick and simmering.
- Remove from heat. Fold in drained vegetables and turkey until well combined.
- Spoon the mixture onto the stuffing crust.
- Remove plastic wrap from dough and place dough on top of the filled pie.
- Lightly tuck dough under the edge of the pie plate.
- Cut several small slits into the crust to release steam.
- Bake at 375°F 15 minutes or until dough is golden brown.
- Cover with foil and bake an additional 15 minutes.
- *See rhodesbread.com for Savory Sausage Stuffing recipe.
Nutrition Facts : Calories 438.6, Fat 19.1, SaturatedFat 7.5, Cholesterol 25, Sodium 1057.9, Carbohydrate 55.6, Fiber 3.9, Sugar 5.7, Protein 11.3
TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS)
This is my favorite pot pie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry.
Provided by Karen From Colorado
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (176 celsius).
- Cook vegetable mix according to package instructions; drain well.
- Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
- If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
- Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
- Pour gravy over the vegetable/turkey mixture.
- Top with stuffing, spreading evenly over all.
- Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.
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