Turkey Pot Pie with Stuffing Crust

Step 1

Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.

Step 2

If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.

Step 3

In a large, deep nonstick skillet over medium heat and add the butter; when melted add onions, celery, parsley, sage, Bell’s turkey seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 5-10 minutes.

Step 4

Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread. Combine egg and broth in a bowl and whisk, add to the stuffing and mix to combine.

Step 5

Preheat oven to 425F.

Step 6

Wipe the skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.

Step 7

Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.

Step 8

Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/2 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 10 minutes, stirring until the flavors meld.

Step 9

Meanwhile combine 1 cup turkey broth with the corn starch and mix well to dissolve.

Step 10

Add to the turkey and cook over medium-low heat, stirring until thickened, about 4 to 6 minutes. Remove from heat and transfer to an oven safe, deep 9 x 13-inch baking dish.

Step 11

Place the stuffing over the turkey filling. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbling.