Stuff­ing Crust Turkey Potpie

Here’s a com­fort­ing dish that slices well be­cause the fill­ing is thicker than that of tra­di­tional pot­pies. Pre­bak­ing the crust makes it crunchy.

Country Woman - - LET’S EAT - —TA­MARA FURDA NAPERVILLE, IL

PREP: 35 MIN. • BAKE: 25 MIN. MAKES: 6 SERV­INGS 2 cups cooked corn­bread stuff­ing 3 to 4 Tbsp. chicken broth

1/₄ cup cream cheese, soft­ened

1/2 cup turkey gravy

2 cups cubed cooked turkey

1 cup frozen broc­coli

flo­rets, thawed

1/2 cup shred­ded Swiss cheese

1/₄ tsp. salt

1/₄ tsp. pep­per

2 cups mashed pota­toes

1/₄ cup half-and-half cream

2 Tbsp. but­ter, melted

French-fried onions, op­tional

1. Pre­heat oven to 350°. In a small bowl, com­bine the stuff­ing and enough broth to reach de­sired moist­ness; press onto the bot­tom and up the sides of a greased

9-in. deep-dish pie plate.

Bake un­til lightly browned,

10-15 min­utes.

2. In a large bowl, beat cream cheese and gravy un­til smooth. Stir in the turkey, broc­coli, Swiss cheese, salt and pep­per. Spoon over crust.

3. In a small bowl, com­bine the pota­toes and cream; spread over turkey mix­ture. Driz­zle with but­ter. If de­sired, sprin­kle with onions. Bake potpie un­til heated through and lightly browned, 20-25 min­utes.

1 PIECE 389 cal., 20g fat (9g sat. fat), 73mg chol., 910mg sod., 30g carb. (2g su­gars, 2g fiber), 22g pro.

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