Here we are…..a WEEK away from Thanksgiving! Crazy, right? Weren’t we just talking about Halloween?!? Time is seriously flying! But I can’t wait to have all these yummies on Thanksgiving and then the best part…… LEFTOVERS!!!! But do you ever feel like doing something different with those leftovers? This is a great recipe that will reuse your stuffing, green beans, roasted potatoes and carrots. Or any other veggie you have left over!
Buuuuut this would also be a great recipe for smaller families or singles that are a party of one or 2 on Thanksgiving. Instead of making some HUGE meal you could make this pot pie and still get that yummy Thanksgiving taste!
I love this recipe because it’s easy and you guessed it….it’s even better the next day!
3 cups shredded turkey meat
5 cups turkey or chicken stock
2 chicken bouillon cubes
12 tbsp butter
2 cups onions
3/4 all purpose flour
1/4 cup heavy cream
2 cups carrots (frozen or from thanksgiving leftovers 😉)
2 cups green beans (frozen or leftovers)
1 14 oz bag of pepperidge farm stuffing
Preheat oven to 350°
Heat chicken stock in saucepan on medium heat and dissolve bouillon cubes.
In a large pot melt butter and cook onions on medium heat until onions are translucent. Add flour and reduce heat to low. Cook for one minute, stirring constantly, until thick.
Add hot chicken stock and simmer on low heat stirring until thick. Add a tsp salt and 1/2 tsp pepper and heavy cream. Add turkey, carrots and green beans and mix well. Remove from heat and cover.
Cook stuffing according to directions on package. Once stuffing is done fill casserole dish 3/4 of the way with turkey mixture and top with the stuffing. Bake for 30-40 minutes or until stuffing is starting to get crunchy on top. Don’t over bake, stuffing should not be burnt just slightly crunchy.
Happy Thanksgiving!!!! 🦃