- EVOO - Extra Virgin Olive Oil
- 1 cup assorted chopped vegetables (leftover from crudits plate)
- 2 cups turkey, pulled
- 1 cup gravy
- 1 cup turkey or chicken stock
- 1 1/2 - 2 cups stuffing
Preheat oven to 350F.
Pour gravy and stock in a saucepot over medium-high heat until it comes to a bubble.
Over medium-high heat, heat one turn of the pan EVOO and saut vegetables until softened, about 3-5 minutes. Turn off heat and add turkey and gravy mixture to the vegetables and toss to coat.
Pour pot pie filling in a casserole and top with stuffing.
Bake 20-25 minutes until golden brown and bubbly.