Turkey Stuffing Pot Pie Casserole

Leftover turkey or chicken gets a new purpose in this delicious, comforting casserole.

  • Prep time: 20 min
  • Makes: 6 servings
  • Cook time: 30 min

Nutritional Information

PER SERVING

  • Saturated Fat
    .
    3 g
  • Fat
    .
    5 g
  • Cholesterol
    .
    68 mg
  • Carbohydrates
    .
    32 g
  • Fibre
    .
    6 g
  • Sugars
    .
    10 g
  • Protein
    .
    30 g
  • Sodium
    .
    650 mg
  • Potassium*
    .
    396 mg
  • .
    308
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

2 tbsp / 30 ml butter
2 celery stalks, chopped
1 large onion, chopped
1 tbsp / 15 ml dried sage leaves
2 tsp / 10 ml dried thyme leaves
1/4 tsp / 1 ml each salt and pepper
1/3 cup / 75 ml dried cranberries
2 1/4 cup / 550 ml sodium-reduced chicken broth, divided
3 cup / 750 ml cubed cooked turkey or chicken breast
1 pound / 500 g mixed frozen chunky vegetables
1/4 cup / 50 ml all-purpose flour
2 cup / 500 ml sodium-reduced chicken broth
1 tbsp / 15 ml Dijon mustard
4 cup / 1 L lightly toasted, cubed whole-grain bread (see tip)
3/4 cup / 175 g Egg Creations Fat Free Original, well shaken

Directions

  1. Preheat the oven to 375°F (180°C). Melt the butter in a large, nonstick skillet set over medium heat. Add the onion, celery, sage and thyme, salt and pepper; sauté for 5 minutes or until fragrant and tender. Scrape half of the onion mixture into a bowl; stir in the dried cranberries and cool slightly.

  2. Sprinkle the flour over the skillet mixture and stir until well coated. Whisk 2 cups (500 mL) broth with the mustard; whisk into skillet. Cook, stirring frequently, for 3 to 4 minutes or until thickened. Stir in the turkey and vegetables; cook for 7 minutes or until heated through. Transfer to a 7 x 11-inch (2.5 L) baking dish.

  3. Meanwhile, toss the bread cubes with the onion-cranberry mixture. Whisk eggs with the remaining broth and pour over the bread mixture; toss to coat evenly. Arrange the stuffing mixture over the turkey mixture. Bake, covered, for 30 minutes. Uncover and bake for 10 to 15 minutes or until topping is golden and filling is bubbling. Let stand for 5 minutes before serving.

Tips

  1. For lightly toasted bread, cube 5 slices of whole grain sandwich bread, spread on a rimmed baking sheet and bake in the preheated oven for 5 minutes.

  2. If there are no leftovers on hand, you can purchase a rotisserie chicken to use instead.

  3. This casserole can be made up to 1 day ahead. Adjust the covered, bake time by 10 to 15 minutes.

This recipe was made with:

Egg Creations Fat Free Original

The same great taste with none of the fat.

Learn More

Tips: Baking

Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.

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