Looking for something great to make with your hard-earned fall turkey? This turkey recipe is a great way to enjoy all the flavors of Thanksgiving in one dish. You can “kick” this baby up with some additional spices or fresh herbs, add some grated cheese, or alternate some different vegetables to change it to your taste.
Wild turkey is known to be inherently dry, but this recipe will ensure a tasty moist dinner to enjoy with the family. Deviate from the run of the mill, with this turkey pie tonight!
- 6 tablespoons Butter, divided
- 1 box stove top style stuffing mix, prepared
- 2 cups mashed potatoes (made with butter/milk/salt & pepper)
- 3 cups cooked turkey, well chopped into ½” pieces (I brined and roasted mine)
- Kosher salt and fresh ground pepper
- 1 ½ cup cooked broccoli, chopped
- 1 cup cooked carrots, chopped
- 1 cup sautéed mushrooms
- ½ cup dried cranberries
- 1 can condense cream of chicken soup (10.75 oz.)
- 1 can milk (use soup can)
- 1 cup sour cream
- 1 teaspoon poultry seasoning
Preheat a large cast iron pan in a 400 degree F oven. Remove from the oven and add 2 tablespoons butter to the pan and let it melt and brown. Brush to coat the inside of the cast iron, as this will make the crust get nice and crunchy. Spoon the pre-made stuffing mixture into the pan, reserving about a cup to use later. Pressing firmly to form the “pie crust” up the sides and bottom.
Spread the mashed potatoes onto the stuffing crust. Nestle the broccoli, carrots, and mushrooms next. Finally top off with the dried cranberries.
In a small pot over medium heat, stir together the soup, milk, sour cream, and teaspoon of poultry seasoning until well blended. When bubbly, stir in turkey. Pour this mixture evenly over the pie, smooshing to make sure it gets into all the crevasses. Sprinkle the remaining cup of stuffing mix on top. Dot with remaining butter.
Bake in a 350 degree F oven for approximately 30-40 minutes, until the crust is crunchy and filling heated through. Set aside for 15 minutes or so before serving.
Serve this meal in the pan with a refreshing salad and some candied yams. This meal deserves both a white and red wine. I would choose a Dry Riesling as a white wine, and a California Grenache, or Cru Beaugolais to enjoy this meal with. If you prefer beer with your turkey you can’t go wrong with an Octoberfest style Marzen. Another great choice would be a Belgian wheat ale or Witbier.