This comforting skillet supper will soothe your soul after a busy holiday season.
Turkey and Dressing Pot Pie
Makes 6 to 8 servings
- 2 tablespoons unsalted butter
- 1 (12-ounce) package frozen mixed vegetables, thawed and drained
- ½ cup chopped yellow onion
- 1 clove garlic, minced
- 1 tablespoon chopped fresh sage
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1½ cups heavy whipping cream
- 2 cups shredded cooked turkey
- 3 cups Browned Butter-Rosemary Cornbread Dressing or other cornbread dressing, crumbled
- ½ cup shredded sharp Cheddar cheese
- 1 large egg, lightly beaten
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add vegetables, onion, garlic, and sage; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir flour into vegetables; gradually stir in broth, salt, and pepper until well combined. Stir in cream; cook, stirring constantly, until thickened, about 8 minutes. Stir in turkey.
- In a large bowl, stir together Browned Butter-Rosemary Cornbread Dressing, cheese, and egg until combined; spoon onto turkey mixture.
- Bake until golden brown and bubbly, about 25 minutes. Let stand for 15 minutes before serving.