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.

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.