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Thanksgiving Shepherd's Pie with Stuffing Crust

yield: 7 total time: 105 minutes
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Ingredients

  • 3 cups stuffing /dressing made from the recipe of your choice, leftover is just fine
  • 1/2 cup turkey broth or chicken broth/stock
  • 2 Yukon Gold potatoes each medium, and Russet potatoes, (you can use all of one or the other, I'm just letting you know what I did).
  • salt
  • pepper
  • 2 ounces butter
  • 1 cup milk warmed, maybe a bit more. I just put it in a pan over medium heat until it was hot but not scalding
  • 3 tablespoons fat you can use oil, butter, coconut oil, chicken fat--whatever you like here
  • 1 medium onion finely diced
  • 1 rib celery finely diced
  • 1 large carrot finely diced
  • 1 teaspoon poultry seasoning
  • salt
  • pepper
  • 2 tablespoons flour
  • 1 1/2 cups chicken stock or turkey stock
  • sweet potatoes in ½" dice., I used about ½ cup or so, I guess
  • 3 cups diced chicken or turkey, leftover is fine. If you're making "new," the meat doesn't have to be cooked all the way through since…
  • 1 cup frozen peas
  • 1/2 cup dried cranberries

Nutrition

  • Calories : 690 calories
  • Carbohydrate : 92 grams
  • Cholesterol : 100 milligrams
  • Fat : 19 grams
  • Fiber : 8 grams
  • Protein : 36 grams
  • SaturatedFat : 10 grams
  • Sodium : 1890 milligrams
  • Sugar : 15 grams
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