Foofy * Not Foofy

Oops! I did it again...

RecipesHeatherAnne NorburyComment

Well, almost anyway.  I nearly forgot to take a picture of dinner.  What I wound up with is a picture of the last little bit left in the skillet.  I almost got there.  Better than when I usually remember... when all of it is long since nommed.

Turkey & Stuffing Pot Pie

1 Tbl cooking oil

1/2 cup onion, diced

1/2 cup, bell pepper, diced

1 carrot, diced

2 celery stalks, diced

2 Russet potatoes, peeled and diced

2 cups cooked turkey

3/4 cup water

3/4 cup soymilk

3 Tbl flour

1 tsp Italian seasoning

1 tsp onion powder

Salt & pepper, to taste

1 Tbl nutritional yeast, optional

4 cups stuffing mix, such as Stove Top or Pepperidge Farms

1 cup chicken stock

Pre-heat oven to 425.  Heat oil in an oven-safe skillet. Add veggies and cook on medium to medium-high heat until veggies are about halfway tender/cooked.  Add turkey to skillet.  In a jar with a lid, add water, milk, flour, Italian seasoning, onion powder, salt, pepper and nutritional yeast.  Put lid on and shake to stir.  Add to skillet.  Pour chicken stock into a glass container (microwave-safe) and microwave for a minute or two to warm.  Add to stuffing and mix with a fork.  Layer stuffing over the top of the skillet.  Cook in the oven until hot and bubbly, 20-30 minutes.

NOTE ONE:  I used a little less liquid than this and it wasn't enough.  It was good but a smidge too dry for a pot pie-type casserole.  This amount may still not be enough.  It is a 1/2 cup total more than I used (I used 1 cup total).  It may very well need to go up to a full 2 cups of liquid.

NOTE TWO: This is a good place to stash those little dredges of freezer veggies or leftover veggies that add up.  I added some sugar snap peas to mine that fell into the former category... why does anyone leave 10 peas in a bag in the freezer?  Were those extra 10 just TOO MUCH to go ahead and throw in the pot the last time they were out to be cooked?