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 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 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
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 CASSEROLE
Two recipe classics are combined into an easy and delicious meal.
Provided by KRISTI EVANS
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
- Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
- Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g
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
ROAST POTATO, TURKEY, SAUSAGE & STUFFING PIE
This easy pie has all the best bits from Christmas dinner in one: turkey, stuffing, sausage and roasties. Bake until golden brown and tuck in!
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you're using cooked leftovers).
- Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.
- Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.
Nutrition Facts : Calories 605 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium
JENNI'S TURKEY AND DRESSING PIE
An easy all in one Thanksgiving meal made with ground turkey and all the fixings.
Provided by Jenni
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish or 9 inch square inch baking dish.
- Set a large skillet over medium heat and coat with cooking spray. Crumble the ground turkey into the skillet and add carrots. Cook and stir until turkey is no longer pink, 5 to 10 minutes. Add the corn, green beans and gravy; stir to blend. Set aside and keep warm.
- Prepare the stuffing mix according to package directions. Stir cream of mushroom soup into the stuffing along with the Cheddar cheese and cranberries.
- Spoon the turkey and vegetables into the prepared baking dish. Drop large spoonfuls of the stuffing on top until the vegetables are completely covered.
- Bake for 15 to 20 minutes in the preheated oven, until the top is lightly browned. Set the oven to broil, and cook for 5 minutes to crisp the top. Enjoy!
Nutrition Facts : Calories 1142.4 calories, Carbohydrate 90.5 g, Cholesterol 268.6 mg, Fat 55.1 g, Fiber 7.6 g, Protein 71.3 g, SaturatedFat 25.3 g, Sodium 2730.7 mg, Sugar 35.8 g
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