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Turkey and Stuffing Pie recipe

Stuffing froms the bottom ‘crust’ in thistasty turkey pie, and strips of cheddar cheese form the ‘lattice-toppedcrust’. A great recipe for using leftover turkey.

Recipe: Turkey and StuffingPie

1 (16-ounce) package stuffing mix
3/4 cup chicken broth
1 large egg
1/2 cup butter, melted
1 (4-ounce) can mushrooms
1/2 cup chopped onion
1 tablespoon butter
3 cups chopped cooked turkey
1 cup frozen peas
1 (0.87-ounce) package instant brown gravy mix
1 cup water
2 tablespoons chopped pimientos
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1/4 teaspoon dried thyme
2 teaspoons all-purpose flour
4 ounces cheddar cheese, cut into strips

  • Preheat oven to 325°F (160°C).
  • Combine stuffing mix, chicken broth, egg,and 1/2 cup melted butter in a bowl; mix well. Press over thebottom and sides of a 10-inch pie plate.
  • Drain canned mushrooms, reserving theliquid. Saute the mushrooms and chopped onion in 1 tablespoonbutter in a skillet. Add chopped, cooked turkey, peas, browngravy mix, water, chopped pimiento, 1 teaspoon worcestershiresauce, parsley, and thyme.
  • Blend flour with the reserved mushroomliquid and stir into the turkey mixture. Cook until thickenedand bubbly, stirring constantly.
  • Spoon turkey mixture into the preparedpie plate then bake for 20 minutes.
  • Arrange cheese strips in a lattice-patternon top.
  • Bake 5 minutes longer.

    Makes 6 servings.

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  • Comments

    1 Comment


    For a fast and flavorful way to use up Thanksgiving leftovers, try this main-dish pie from Debbi Baker of Green Springs, Ohio. Not a member?

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