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Turkey Pot Pie - Thanksgiving Leftovers Revamped!

Sirve: 
8 servings
Pieza: 
Sartén Eléctrica con Núcleo de Aceite de 30,5 cm (12 pulg.)
Valora: 
Contribuido por: 
Diana Valenciano

Ingredientes

Descripción de la Receta: 

After preparing so many delicious dishes for your Thanksgiving feast, there are always leftovers after the festivities are over! Here is a simple and quick way to reuse your leftovers to make a delicious Turkey Pot Pie! 

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3
cups
cooked turkey, shredded
(420
g)
2 12
cups
frozen vegetable mix
(568
g)
20
oz
cream of mushroom soup
(606
g)
20
oz
cream of chicken soup
(606
g)
2
cups
stuffing mix (if using leftovers, use as is, do not add eggs)
(400
g)
2
eggs
salt & pepper to taste (optional)
Preparación : 
  1. Add turkey, frozen veggies, cream of mushroom and cream of chicken to skillet and combine.
  2. In a bowl, add stuffing mix and 2 eggs and combine. If you are using leftover stuffing/dressing, use as is, do not add eggs. Eggs are used as a binder and are not necessary for already prepared stuffing/dressing.
  3. Top pot pie mixture with stuffing and create an even layer.
  4. Cover skillet and heat to 275. When Vapo-Valve™ begins to click turn heat down to 225 and cook for an additional 25 minutes or until stuffing has created a crust.
  5. Turn off skillet and serve.
Información nutricional por ración
Calorías: 
341
Grasa Total: 
12g
Grasa Saturada: 
3g
Colesterol: 
88mg
Sodio: 
826mg
Carbohidratos: 
28g
Fibra Dietética: 
3g
Azúcar: 
1g
Proteína: 
24g

Preparación

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