Preheat oven to 400 degrees F. Thaw two deep dish pie crusts and poke with fork. Bake pie crusts as directed on package for 1 crust pie.

While they're baking, mix:

1 2/3 cups hot water
1 package (6 oz.) Stove Top Stuffing Mix
3 T. butter or margarine
(can add sauteed minced onion and celery too - yum!)

Stir just until moistened. Set aside.

Combine:
4 cups chopped cooked turkey
1 bag (16 oz.) frozen mixed veggies or broccoli
1 can (10 3/4 oz) condensed Cream of Chicken or Cream of Mushroom soup (you can just use leftover gravy too)
3/4 cup milk
1 1/2 cups shredded cheddar cheese (with mushroom or gravy, I leave out the cheese)

Pour Turkey/Veggie mixture into pie crusts, top with stuffing. Turn oven down to 350, and bake 30 minutes or until heated through.

Soooooo delicious - the kids could not get enough of it and had the leftovers for breakfast!

*If you don't have pie crusts, or want to save some calories, just spray a 9x13" casserole and pour the turkey mix in, then top with stuffing mix and bake 30 min at 350.


To Freeze ahead for Once a Month Cooking: prepare soup/turkey/veggie mix. Freeze in two Ziploc containers or 1 gallon freezer bags with the package of frozen pie crusts. Be sure to have your box of dressing in the pantry. On the day of serving, thaw turkey mix in fridge or microwave to soften, and continue as directed.

Oh, I just realized that a layer of mashed potatoes, turkey, layer of cheese, layer of veggies, layer of gravy/soup, layer of stuffing...then bake, would be just heavenly. (Is the word layer starting to look weird to you too?) Yeah, I don't generally love shepherd's pie, but still...it's all about the contents and proportions. Right?

Labels: casserole, easy, freezer, leftovers, OAMC, turkey