WEEKDAYS 1e|12c|p

Leftover Turkey and Stuffing Pie

Michael Symon
Servings: 6
1 to 2 hr

Use your leftover stuffing as a crust for your cast iron turkey dish.

  • Ingredients
  • step-by-step directions
Leftover Turkey and Stuffing Pie
  • Preheat your oven to 375 degrees F.
  • Place a large cast iron skillet over medium high heat. When the pan is hot, add 2 tablespoons of olive oil along with the celery, carrots, onion and a pinch of salt. Cook, stirring occasionally for 3 minutes, until the vegetables begin to soften. Next, add the rest of the vegetables, turkey and chopped herbs. Whisk in 2 cups of the leftover gravy and the turkey stock and bring the mixture to a gentle boil. Stir together to combine. Remove from heat.
  • Crumble about 3 cups of the stuffing in a large bow. Add the egg and stir to combine.  Evenly distribute the dressing on top of the pot pie mixture and bake for 30 minutes, until the top is golden brown.
  • Serve warm. 

    - Use a piece of parchment paper as a surface to form a round shape out of the stuffing. Carefully flip stuffing crust on top of the filling.
    - Thin out the leftover gravy with stock or water for a tasty filling.
    - Replace any filling ingredients with your favorite leftover vegetables or meat.
    - Use store-bought pie crust or puff pastry instead of the stuffing crust.
rate this recipe

Latest Recipes