Turkey Pot Pie With Stuffing Crust (ATK)

• hidangan: 4

Bahan-bahan

3 tablespoons unsalted butter

1 onion, chopped

1 celery rib, chopped

2 tablespoons all-purpose flour

2 cups low-sodium chicken broth

1/2 cup heavy cream

1 cup frozen peas and carrots mix, thawed

4 cups cooked turkey meat, shredded

3 cups prepared stuffing (see note)

1 large egg, lightly beaten

Arahan

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Melt butter in large oven-safe skillet over medium-high heat. Cook onion and celery until soft, about 4 minutes. Stir in flour and cook until lightly browned, about 1 minute. Slowly whisk in broth and cream and simmer until thickened, 5 to 7 minutes. Add peas and carrots mix and turkey and cook until heated through, about 2 minutes.

2. Meanwhile, combine stuffing and egg in large bowl. Place stuffing mixture between pieces of parchment paper and roll into 11-inch circle. Remove top layer of parchment and cut into 6 wedges. Arrange wedges evenly over filling and bake until stuffing is golden brown and crisp, about 12 minutes. Serve.

Nota

Although leftover homemade stuffing works best here, one 6-ounce box of stuffing mix, prepared according to package instructions and chilled, will suffice. You will need a 12-inch oven-safe skillet for this recipe.

Cooks country 2007 October/ November