Skillet Turkey Pot Pie / Stuffing Crust
I had never cooked a turkey before, always roasted one. But if you cook it just like you would a chicken, they come out very moist and you get a lot of meat off of it for various things. If you like, you can substitute shredded chicken meat for turkey. If your skillet isn’t ovensafe, transfer the casserole to a shallow 2-qt. casserole dish before crumbling stuffing over the top and baking. Be sure to use a boxed stuffing mix such as Stove Top rather than any bags of loose crumbs that are sold as stuffing mix.
- 1 onion, chopped fine
- 1 celery rib, chopped fine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth (I used the broth from cooking my turkey.)
- 1/2 cup heavy cream
- 4 cups cooked turkey meat, shredded
- 1 cup frozen peas and carrots, thawed
- 1 (6-oz.) box stuffing mix
- 1 1/2 cups water
Adjust oven-rack to middle position and heat oven to 475 degrees. Combine onion, celery and butter in a 12-inch ovensafe skillet and cook over medium-high until softened, about 5 minutes. Stir in flour and cook until lightly browned, about 1 minute. Gradually whisk in broth and cream, smoothing out any lumps, and simmer until thickened, 5 to 7 minutes. Stir in turkey and peas and carrots and cook until heated through, about 2 minutes.
Meanwhile, combine stuffing and water in bowl and let sit, stirring occasionally, until stuffing is completely softened, about 5 minutes.
Crumble stuffing evenly over filling and bake until stuffing is browned, about 12 minutes. Let cool slightly and serve.
Serves 4 to 6.
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