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Stuffed with leftovers in the fridge? Here's an easy solution

No hassle leftover fix. Just put the fixings in this pot pie.


Thanksgiving Pie Fills a 2 quart casserole dish, or two 1 quart pie containers


4 cups stuffing

4 TBSP butter

½ Med. onion chopped

2 tsp minced garlic

½ tsp salt ¼ tsp black pepper

1 TBSP Bells Seasoning

3 cups broth-turkey or chicken mixed with a rounded 1/3 cup cornstarch

1 cup peas

1 cup corn

3 cups chopped turkey

A ready made pie crust

Using a 2 quart pot on the stove top, melt butter over medium heat. Add onion and garlic, cook 5 minutes. Add salt, pepper, and Bells and stir well. Add in the vegetables, turkey, and broth mixture, bring to a boil stirring continuously until thickened. Remove from heat, let cool 15 minutes. Gently press stuffing into casserole dish, or divide into two pie containers, and covered with cooled filling. Cover with pie crust, and bake at 350 degrees until browned on top. May also freeze for later use. If frozen, thaw pie completely and bake as above.

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