Use up your leftover Thanksgiving turkey, veggies, and pie crust
Preheat oven to 350 degrees F.
Melt butter in saucepan add Essence and onion, and cook until onion is tender. Stir in celery and carrots and cook for 2-3 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender (about 10 minutes). Stir in turkey, parsley, basil and peas. Salt and Pepper to taste. Pour mixture into casserole dish. Top with pie crust and brush with egg. Bake for 30-40 minutes until crust is golden.
Serve it over leftover dinner rolls for an even heartier meal!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (554g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 602 | ||
Calories from Fat: 219 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 138.6mg | 43 % | |
Sodium 978.4mg | 34 % | |
Potassium 1125.4mg | 30 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 45.6g | ||
Protein 44.2g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 602
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