© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 1-lb package frozen vegetables for stew, cooked according to package directions
1 c frozen peas, cooked according to package directions
2 c COOKED TURKEY, cut into 1/2-inch cubes
1 12-oz jar non-fat turkey gravy
1 tbsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
1 refrigerated pie crust, room temperature
Drain any cooking liquid from stew vegetables and peas.
Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
Unfold pie crust dough and place on top of dish, trimming edges to approximately 1 inch larger than dish; secure dough edges to dish. Make several 1-inch slits on crust to allow steam to escape.
Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.
340 Total Calories
15 g Total Fat
40 % Daily Total Fat
36 g Cholesterol
1161 mg Sodium
37 g Total Carbohydrates
12 g Protein