Thursday 26 December 2013

Turkey Potpie with Stuffing Crust Recipe

Everyone will have leftovers today and so, here is a classic recipe that will make use not just of your leftover turkey, but also your leftover stuffing and some of the leftover vegetables too.

This is a very economical recipe and it's exactly what I will be having for lunch today.

For even more ideas of what to do with your leftovers, why not visit the Celtnet Leftovers recipes and leftover cooking ideas page?

Turkey Potpie with Stuffing Crust

Serves: 8
Turkey Potpie with Stuffing Crust: Classic Christmas or Thanksgiving leftovers recipe. Use up leftover turkey, gravy, vegetables and stuffing to prepare this potpie cooked in a pastry shell and topped with leftover stuffing


250g (2 cups) leftover cooked turkey, diced
500ml (2 cups) leftover turkey gravy
220g (2 cups) leftover stuffing
880g (32 oz) leftover vegetables, cut into pieces (or use frozen vegetables, thawed)
1 tbsp garam masala
1 tbsp ground garlic
1 tsp dried sage, crumbled
1 tsp freshly-ground black pepper
1/2 tsp sea salt
prepared pie crust (optional), to line your baking dish


If needed, cook your vegetables by boiling until tender (if using leftovers, you do not need to do this). Allow the vegetables to cool if you are cooking just prior to making this recipe.

In a large bowl mix together the turkey, vegetables, spices and seasonings.

You will need a baking dish of about 22 x 33cm (9 x 13 in). If lining with the pie crust (pastry) roll the pastry out on a floured work surface and use to line your dish. Trim neatly and prick all over the base.

Transfer to an oven pre-heated to 175ºC (350ºF) and bake for about 15 minutes, or until cooked and just very lightly coloured.

Remove the pie crust from the oven and allow to cool.

Spoon the vegetable and turkey mixture into the prepared pie dish. Pour over the gravy then top with the stuffing (ensure that you spread this evenly over everything).

Transfer to your oven and bake for about 30 minutes, or until the dish is piping hot and the stuffing topping is brown and crispy.

Serve hot with more gravy and mashed potatoes.

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