Servings: 6 to 8
Tags: |
Ingredients
- 3 Tbsp unsalted butter
- 1 onion, chopped
- 1 celery rib, chopped
- 2 Tbsp 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 (either leftover homemade, or a prepared 6-oz box of stuffing mix)
- 1 large egg, lightly beaten
Directions
- 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.
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 338g | |
Recipe makes 6 servings | |
Calories 445 | |
Calories from Fat 204 | 46% |
Total Fat 22.85g | 29% |
Saturated Fat 9.39g | 38% |
Trans Fat 0.0g | |
Cholesterol 190mg | 63% |
Sodium 638mg | 27% |
Potassium 576mg | 16% |
Total Carbs 25.34g | 7% |
Dietary Fiber 2.7g | 9% |
Sugars 4.01g | 3% |
Protein 33.61g | 54% |
Advertisement
Advertisement