| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 5 tablespoons all-purpose flour, plus additional for dusting
- 1 sheet frozen puff pastry, thawed
- Nonstick cooking spray, for the baking dish
- 5 tablespoons unsalted butter
- 2 celery stalks, thinly sliced
- 1 medium yellow onion, diced
- 1 rotisserie turkey breast, shredded (about 4 cups)
- 4 cups low-sodium chicken or turkey broth
- 1 cup half-and-half
- 1 cup shredded Brussels sprouts
- 1 cup stuffing mix
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup whole cranberry sauce
- 1 large egg, whisked
Instructions
- Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.
- Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie.
- Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 347 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 21 g |
| Cholesterol | 93 mg |
| Sodium | 487 mg |
Reviews
Definitely would add some frozen peas and carrots to add color as it doesn’t look very appetizing with it being all beige. Great idea using the seasoned stuffing.
I made this and it was delicious! I did change the Brussel sprouts to O’Brien potatoes, just because that is what I had, and it was sooo good!
Great idea–although I might used some frozen diced hashbrowns instead of sprouts and add a little sweet cherries to the cranberries. Big Fan! Thank You! Watching long time You are my favorite show with the exception of Alex I have tried but she is just too snarky You all have been a great job of helping her but it is like the scorpion and the turtle
This is awesome! Thanksgiving in one plate! I use carrots and peas instead of Brussels sprouts. Also, I add more cranberry sauce than the recipe. I’m also a fan of Wewalka puff pastry as the topping. This is truly delicious. My Mom saw it on The Kitchen. I was skeptical but it is so comforting.
really easy to follow and make; had most ingredients on hand; was delicious!
Katie Lee, PLEASE attempt to actually make the recipe before you endorse it. Because of this, I will rethink anything that is “made” by you. While not inedible, it wasn’t what I expected from you, and your branding.
Absolutely delicious and tasted just like Thanksgiving! I just added a bit of sage. I loved how simple it was to make. A new favorite!!
super delicious! Perfect use for turkey dinner leftovers.
Easy, delicious, fantastic!
Made this recipe with the Chili and French Onion chicken recipes. Have enough food to eat on all week. Thanks for the great show. Did not have cranberry sauce so l left it out. Will be taking to my 90 year old Mom for lunch this Tuesday