Thursday, September 13, 2007

Turkey Pot Pie w/ Stuffing Crust

My domestic nag, that lives somewhere within and surfaces every once and a while, hit last week and I decided to try three new recipes in a row. I got them out of my Cook's Country magazine and they all turned out pretty good.

This first is good and yes, you can guess that it would make Thanksgiving leftovers into a great casserole. (Excuse me for a second here - but am I the only one that doesn't want to be thinking about Thanksgiving leftovers in September, I mean come on there can not be that many domestic goddesses out there that are already thinking about Thanksgiving and what delicious creations they will make with the leftovers.) However this was quite good, oh and I used canned chicken from Costco that I shredded. The crust made this really good.

Turkey Pot Pie With Stuffing Crust

Serves 6 to 8

Although leftover homemade stuffing works best here, one 6-ounce box of stuffing mix, prepared according to package instructions and chilled, will suffice. You will need a 12-inch oven-safe skillet for this recipe.

3 tablespoons unsalted butter
1 onion , chopped
1 celery rib , chopped
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 cup frozen peas and carrots mix , thawed
4 cups shredded cooked turkey
3 cups prepared stuffing (see note)
1 large egg , lightly beaten

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Melt butter in large oven-safe skillet over medium-high heat. Cook onion and celery until soft, about 4 minutes. Stir in flour and cook until lightly browned, about 1 minute. Slowly whisk in broth and cream and simmer until thickened, 5 to 7 minutes. Add peas and carrots mix and turkey and cook until heated through, about 2 minutes.

2. Meanwhile, combine stuffing and egg in large bowl. Place stuffing mixture between pieces of parchment paper and roll into 11-inch circle. Remove top layer of parchment and cut into 6 wedges. Arrange wedges evenly over filling and bake until stuffing is golden brown and crisp, about 12 minutes. Serve.

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