High protein Recipe Turkey Pot Pie with Stuffing Crust (Thanksgiving Casserole)
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Turkey Pot Pie With Stuffing Crust
Description
Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce.
Yield: 8servings | Serving Size: 11/2 cups
Ingredients
5cupscooked diced turkey breast, (about 2 1/2 pounds)
1tablespoonolive oil
2large shallots, chopped (3/4 cup)
1/4cupchopped fresh parsley
2tablespoonschopped fresh thyme
2tablespoonschopped fresh sage
3celery stalks, chopped
8ouncepackage frozen mixed vegetables
3cupsturkey or chicken broth
1/2teaspoonkosher salt
1/8teaspoonblack pepper
1/4cupcornstarch
For the Stuffing Crust:
10ounceswhole wheat french bread, cut into small cubes
1tablespoonbutter
1medium onion, minced
2large stalks celery, minced
8fresh sage leaves, minced
1/2cupchopped parsley
1teaspoonBell’s turkey seasoning
1/4teaspoonkosher salt and fresh pepper, to taste
1large egg, beaten
1 1/2cupschicken broth
Instructions
For the stuffing crust:
Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
- If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
In a large, deep nonstick skillet over medium heat and add the butter; when melted add onions, celery, parsley, sage, Bell’s turkey seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 5-10 minutes.
- Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread. Combine egg and broth in a bowl and whisk, add to the stuffing and mix to combine.
For the filling:
- Preheat oven to 425F.
- Wipe the skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.
- Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.
Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/2 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 10 minutes, stirring until the flavors meld.
Meanwhile combine 1 cup turkey broth with the corn starch and mix well to dissolve.
- Add to the turkey and cook over medium-low heat, stirring until thickened, about 4 to 6 minutes. Remove from heat and transfer to an oven safe, deep 9 x 13-inch baking dish.
- Place the stuffing over the turkey filling. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbling.
