Find recipes for your diet

    • no alcohol
    • no beans / legumes / pulses
    • no dried / ground spices
    • no dried fruits
    • no fermented / pickled foods
    • no fresh / raw fruits that don't get cooked by the end of the recipe
    • no grains
    • no meat / poultry
    • no seeds
    Close 
    • 4th of July
    • 5 or fewer ingredients
    • Comfort food
    • Crowds/parties
    • Easter Favorites
    • Elegant evenings
    • Fall favorites
    • Great for kids
    • Halloween Treats
    • Holiday Sweets & Treats
    • Light fare
    • Lunchboxes/on-the-go
    • One-pot meal
    • Passover Celebrations
    • Picnics
    • Quick & easy
    • Spring favorites
    • Summer favorites
    • Thanksgiving
    • Winter favorites
    Close 
    • dairy-free
    • egg-free
    • fish-free
    • gluten-free
    • nut-free
    • peanut-free
    • shellfish-free
    • soy-free
    Close 
    • Diabetic-friendly
    • FODMAPs-friendly
    • Kosher
    • Low histamine
    • Low salycilate
    • Macrobiotic
    • Paleo
    • Raw
    • Vegan
    • Vegetarian
    Close 
Need to filter out additional ingredients? Just type anything you can't eat into the "Keyword" field with a "-" in front, and separate each ingredient in the list with a comma!
Monday, 18 November 2013 10:13

Leftover Turkey Casserole

Written by
Rate this item
(0 votes)
Perfect for using up leftover turkey and vegetables!

  • Ingredients:

    Pastry dough for 9-inch double-crust pie*
    1/2 cup dairy-free, soy-free margarine
    1/2 cup flour
    1 tsp. salt
    Dash of pepper
    1/4 cup plus 1/3 cup soymilk, divided
    2 cups chicken broth*
    3 cups cooked turkey, cubed
    3 potatoes, cooked, peeled, and cubed
    1 (16-oz.) package frozen mixed vegetables
    1/2 tsp. dried thyme
  • Instructions:

    Preheat oven to 375°. Divide the pastry dough in half. Roll out half of the dough on lightly floured surface into 14-inch circle. Gently fit rolled-out dough into 2-qt. deep-dish casserole; set aside. Trim pastry to 1-inch from edge of dish; set 1-inch strip aside. Roll out remaining dough on lightly floured surface into 10-inch circle; set aside.

    In medium saucepan, melt margarine. Add flour, salt, and pepper, and stir until combined. Slowly add 1/4 cup soymilk and chicken broth.

    Cook over medium heat, stirring until thick and smooth. Remove from heat and pour into large bowl.

    Add 1/3 cup soymilk; mix well. Stir in remaining ingredients. Spoon into pie crust.

    Cover casserole dish with 10-inch pastry circle and fold 1-inch strip around the top edges of the pastry. Crimp to seal, and cut four slits in top to vent. Brush pastry with water. Bake 60 to 70 minutes, or until golden brown. Let stand 10 minutes before serving.

    *Check ingredient labels for any packaged dough.
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol
  • Just right for...: Comfort food, Thanksgiving, Fall favorites
  • Top 8 allergens?: dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 90-120 minutes
  • Substitution ideas: Substitute gluten-free flour and a gluten-free crust to make the recipe gluten free (if using a pre-made crust, check for ingredients).
Read 1210 times
freedible tips!Read the ingredients, call the company and check the tags!
We provide our recipes search function as a free service to the community, and while we do our best to make sure all the recipes our members submit are properly tagged with respect to the ingredients inside, it's critical that you confirm that they're safe for you! Thus, while we invite you to use our search filters as a starting point, by using this service you agree that you are responsible for determining which foods are safe for you and/or anyone for whom you prepare foods found on our site, including reading the ingredients for all products used therein, and contacting the manufacturers directly to confirm that each food has been manufactured in a way that is safe for you. We do our best, but we cannot assume responsibility for any errors of omission or comission in how our recipes are tagged or identified.