• 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


Serves: 4-6


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.