The Hippo

HOME| ADVERTISING| CONTACT US|

 
Nov 17, 2018







NEWS & FEATURES

POLITICAL

FOOD & DRINK

ARTS

MUSIC & NIGHTLIFE

POP CULTURE



BEST OF
CLASSIFIEDS
ADVERTISING
CONTACT US
PAST ISSUES
ABOUT US
MOBILE UPDATES
LIST MY CALENDAR ITEM






Turkey pot pie

Recipe adapted from Stouffer’s 
 
1 6-ounce package stuffing
2-3 turkey breasts, cubed
1 jar turkey gravy
1 package frozen (or fresh) veggies 
3-4 potatoes (optional)
 
Cook stuffing according to package directions. If desired, cut, boil and mash the potatoes to form the base of the pot pie. Cook the turkey until juices run clear. If using, spread the mashed potatoes on the bottom of a 9-by-13-inch pan. Mix together the turkey, gravy and vegetables and add on top of the potatoes. Finally, top with a layer of evenly spread stuffing. Cook uncovered on 375 degrees for about 30 minutes, or until heated through. Serve immediately. 




Turkey Pot Pie
From the Pantry

07/24/14
By Lauren Mifsud



 During the summer, the last thing I want to do is spend a lot of time in a hot, steamy kitchen over the stove. Turning on the oven heats up our apartment in seconds flat; it’s hard to find a recipe tasty enough to make bearing the heat worth it. 

But when we’re burned out from cookouts and potlucks and want a hearty meal, I turn to my pantry and some dry ingredients that I rely on for quick turnaround suppers. 
This week I rummaged through my pantry and found some stuffing — tucked away from who knows when — but there was a recipe for a turkey pot pie on the box that seemed quick and simple. 
I didn’t have time to run out to the store for all of the ingredients, so I improvised with what I had on hand and ended up making a company-worthy meal in only a few minutes. 
I didn’t have turkey breast on hand, but I did have deli meat, which I sautéed in the gravy. My mom used to make a meal out of this over bread and butter, which made this meal a bit nostalgic, too. I had frozen corn but wanted to add a crust of some sort. To complement what was quickly turning into a Thanksgiving-inspired casserole, I made mashed potatoes for the base. 
I spread the mashed potatoes in a 9-by-13-inch pan, layered in the turkey, gravy and corn, and topped with the cooked stuffing. The time on the stovetop was minimal — about 10 minutes. I could have served the casserole immediately if I cooked the corn first but chose to bake the casserole for a while since it was the rare cool, rainy day last week. 
After about 30 minutes the corn was cooked and the casserole/pot pie was heated through. I served it with apple sauce to round out the meal. 
Overall, this improvised turkey pot pie was pretty delicious. The flavors were basic and simple, perfect for a rainy night when you want to curl up with a warming meal. The potatoes absorbed a lot of the gravy, but the pot pie still retained its moisture. 
I cooked the dish uncovered, which helped the stuffing crisp up, bringing texture and crunch to every bite. I only used salt and pepper for seasoning, and found that they were all the dish needed. Even my Sriracha-happy husband ate the pot pie without any added spice. 
This quick-fix supper was delicious, and made standing in the kitchen for more than 15 minutes bearable. You could add cauliflower or carrots and skip the potatoes for a more traditional veggie-rich pot pie, but this impromptu “everything but the kitchen sink” version was perfect for my family this week. — Lauren Mifsud





®2018 Hippo Press. site by wedu