We usually don’t have leftovers very long after a turkey dinner because everyone in the house loves turkey and all the trimmings and eat it for two or three meals a day until it’s used up.
Obviously, it’s because I dish up plates for everyone two or three times a day, because this year after Easter, I was gone for a few days, and when I came home, the turkey and all the trimmings were still in the fridge. What they ate? Not my concern! But I needed some fridge space to stock up on veggies. So…
Who doesn’t like turkey pot pie?
This is a very cheater why to make it, just to get rid of all the ingredients, but it was yummy and everyone loved it.
I used a well-greased glass 10×13 pan because I like the way the glass crisps up the stuffing and makes it a little crust-like.
First, I cut up all the leftover dark meat (I like making turkey salad with the white so didn’t use it, but definitly could.) and put it in a mixing bowl. Add in the leftover gravy. I had a lot, or you could make up a packet from a mix if you didn’t have enough leftover. Mix well.
Simply layer in the pan:
Most of the Stuffing that is left.
Meat/Gravy mixture, not quite bringing it to the edge of the stuffing
Sprinkle on the last of the stuffing for a crumb-like topping.
Bake covered for about 40 min, until everything is hot. Then uncover for 10-15 min to brown the stuffing on top.
Serve with leftover cranberry sauce and yum!