Leftover Turkey Pot Pie Gratin
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Skinnytaste · by Gina Homolka★ 5.0 (19)

Leftover Turkey Pot Pie Gratin

NUTRITION · PER SERVING105M COOK
CAL 19%·PRO 90%
CARBS 27G28% OF CAL
4G FIBER0G ADDED6G INTRINSIC17G OTHER6G TOTAL SUGAR
FAT 11G26% OF CAL
6G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy gratin of turkey, potatoes, mushrooms, and root vegetables in a thyme-scented sauce, topped with cheese and baked. A hearty main dish perfect for using Thanksgiving leftovers.

mainamericancasseroleporkgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup 1% milk (use half & half to make this more decadent if you wish)
  • 1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube)
  • 3 sprigs fresh thyme (plus ½ teaspoon fresh thyme leaves)
  • 2 sprigs fresh sage
  • 1 tablespoon unsalted butter
  • 1 ½ cups leeks (from 3 large, halved and sliced (white part only), cleaned well)
  • 1 ½ pounds leftover turkey breast (4 ¾ cups)
  • 3 cloves garlic (minced)
  • ¼ teaspoon fresh black pepper
  • 2 cups frozen peas and carrots
  • 3 tablespoons fresh parsley (chopped)
  • ¼ cup cornstarch
  • 1 pound Gold or Red potatoes (4 to 5 medium, peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces))
  • 2 cups low-sodium chicken bone broth (divided)
  • 4 ounces shredded Gruyere cheese
PREP
20M
SODIUM
1023MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.