Turkey Potpie with Stuffing Crust is a traditional British recipe for a classic way of using up leftover Thanksgiving or Christmas turkey by turning it into a turkey pie with leftover stuffing topping. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey Potpie with Stuffing Crust.
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Ingredients:
250g (2 cups) leftover cooked turkey, diced
500ml (2 cups) leftover turkey gravy
220g (2 cups) leftover stuffing
880g (32 oz) leftover vegetables, cut into pieces (or use frozen vegetables, thawed)
1 tbsp garam masala
1 tbsp ground garlic
1 tsp dried sage, crumbled
1 tsp freshly-ground black pepper
1/2 tsp sea salt
prepared pie crust (optional), to line your baking dish
Method:
If needed, cook your vegetables by boiling until tender (if using leftovers, you do not need to do this). Allow the vegetables to cool if you are cooking just prior to making this recipe.
In a large bowl mix together the turkey, vegetables, spices and seasonings.
You will need a baking dish of about 22 x 33cm (9 x 13 in). If lining with the pie crust (pastry) roll the pastry out on a floured work surface and use to line your dish. Trim neatly and prick all over the base.
Transfer to an oven pre-heated to 175ºC (350ºF) and bake for about 15 minutes, or until cooked and just very lightly coloured.
Remove the pie crust from the oven and allow to cool.
Spoon the vegetable and turkey mixture into the prepared pie dish. Pour over the gravy then top with the stuffing (ensure that you spread this evenly over everything).
Transfer to your oven and bake for about 30 minutes, or until the dish is piping hot and the stuffing topping is brown and crispy.
