Turkey Pot Pie with Mashed Potato/Rutabaga Crust #transformingleftovers #recipe @lucyburdette

LUCY BURDETTE: I'm not going to lie, making low sodium gravy last week with low sodium chicken broth was an exercise in frustration. I ended up adding a tablespoon of very low sodium soy sauce and two teaspoons of Annie's low sodium Worcestershire sauce, which is really quite good. But we did have yummy leftovers and I did find a tasty way to bring them to life...And here it comes, just when you think you can't look at another plate of turkey and potatoes again!

Ingredients

1 to 1 1/2 cups bite size turkey pieces
About 1 cup leftover gravy or a cup of white sauce made with 2 tablespoons of flour, 2 tablespoons unsalted butter, and one cup low-sodium chicken broth or milk
1 cup frozen lima beans
2 to 3 carrots, peeled and cut into chunks
1/2 to 1 cup frozen peas
2 tablespoons grated Parmesan
1 to 2 cups potatoes mashed with rutabagas

Grease a round soufflé pan. Steam the limas and carrots until just tender. 


Layer the gravy or sauce, vegetables, and turkey into the prepared pan. 

Cover the top with the mashed potato mixture. Grate parmesan cheese over the top of the potatoes. 

Bake at 3:50 for 30 to 40 minutes, until the gravy is bubbling and the potato layer is browning.  Serve with a green salad.

(Here's my sodium seasoning count: 1 cup chicken broth, 130 mg, 1 Tbsp House of Tsang low-sodium soy sauce, 320 mg, 2 tsp Annie's worcestershire sauce, 150 mg. For the mashed veggies, I used Benson's Table Tasty no salt, no sugar seasoning, which I like a lot. John says it tastes like old-fashioned Knorr's vegetable soup.)

And tomorrow you can have steak or fish, anything but leftovers:).


Don't forget that mysteries make great stocking stuffers! (Here's my Pinterest board with tons of suggestions...)