This is a new recipe that we tried recently and we really loved it. If you don't have leftover stuffing, use a box of stuffing mix. Then, chill it.
Ingredients
3 Tbsp. margarine
1 onion, chopped
1 celery stalk, chopped
2 tbsp. flour
2 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas and carrots, thawed
4 cups cooked turkey or chicken, cubed
3 cups of stuffing, chilled
1 large egg.
1. Melt margarine in skillet. Cook onion and celery until soft (about 4 min). Stir in flour until lightly browned--about 1 min. Slowly whisk in broth and cream. Simmer until thickened, 5-7 minutes. Add peas and carrots and turkey and cook until heated. About 2 minutes.
2. Meanwhile, combine stuffing and egg in small bowl. Plop stuffing on top of chicken mixture in skillet. Bake at 475 for 12 minutes or until crust is crisp. Serve.
Vikki's Notes:
1. I added a little chicken base to the filling for added flavor too.
2. Serve with cranberry sauce.
3. I did this in a skillet that I could put in the oven. So, this can be done all in one skillet and baked.
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