Friday, July 01, 2005

Stuffing-topped Turkey Pot Pie

Stuffing-topped Turkey Pot Pie

2 1/2 - 3 cups chopped precooked turkey
1 cup shelled edamame
1 cup fresh corn
1/2 cup diced red peppers
1 1/4 cups gravy (I used turkey gravy I made earlier)
About 5 ounces dry stuffing mix
1 1/3 cups simmering turkey stock

Preheat the oven to 375

In a large bowl, combine turkey stock and dry stuffing mix. Mix until the stuffing is evenly moist.

In a 2 quart casserole, combine turkey and vegetables. Spoon gravy evenly over the vegetables and then spread the stuffing mixture over the top.

Bake for 30-35 minutes, until the gravy is bubbling.


  1. Sounds delicious and a good way to use leftovers. But why couldn't you say "soy bean" instead of edamame? (grin) I think I will use peas instead. But I am going to try it!

  2. I agree with 'anonymous"--this sounds like a great way to use leftovers after Thanksgiving!

    Thanks for posting this well in advance, as odds are good I'll be on automatic pilot by then. .


  3. Anonymous - Thanks for checking us out! I use Edamame instead because while I know they are soy beans - no store around here labels them as such =) Peas would be a good sub though!

    Andrea - I hope you are able to make it! It could use a lot of leftovers mixed in!