Healthy Thanksgiving Dish That Will Keep People Coming Back for More
Thanksgiving is such a wonderful time of year! It’s all about beautiful fall foliage, families getting together to share stories, giving thanks to all that is dear to us, indulging in favorite family recipes and, of course, eating turkey!
Every year after eating all the turkey sandwiches from leftovers that I can stand, I try to figure out what else I can make with the left over turkey. We all start to worry about our waistlines after Thanksgiving dinner.
I have a wonderful recipe of a family favorite—Turkey potpie! Instead of using fattening dough, this recipe uses phyllo leaves. In addition, the ingredients call for a much healthier version of the original such as reduced-sodium chicken broth, margarine and low-fat milk. Don’t worry, it is still loaded with flavor and goodness!
Every year after eating all the turkey sandwiches from leftovers that I can stand, I try to figure out what else I can make with the left over turkey. We all start to worry about our waistlines after Thanksgiving dinner.
I have a wonderful recipe of a family favorite—Turkey potpie! Instead of using fattening dough, this recipe uses phyllo leaves. In addition, the ingredients call for a much healthier version of the original such as reduced-sodium chicken broth, margarine and low-fat milk. Don’t worry, it is still loaded with flavor and goodness!
Turkey Pot Pie Recipe
Ingredients
Vegetable cooking spray
¼ cup reduced-calorie margarine
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot1 cup frozen English peas
¼ cup plus 2 tablespoons all-purpose flour
2 cups canned no-salt-added chicken broth, undiluted or Better Than Bouillon
1 cup skim milk
4 cups chopped, cooked turkey
½ teaspoon salt or to taste
¼ teaspoon dried whole thyme or to taste
¼ teaspoon pepper or to taste
8 sheets commercial frozen phyllo pastry, thawed - make sure you thaw
Instructions
Preheat the oven to 350° F.
It is a great idea to gather all your ingredients ahead of time and have them ready to go!
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion, celery, and carrot; sauté until tender. Stir in peas and flour; cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook, stirring constantly, until thickened and bubbly. Be patient, this takes a while to get the mixture thick and bubbly.
Remove from heat, and stir in turkey, salt, thyme, and pepper. Taste to make sure you have enough seasoning. Spoon mixture into a 2-quart casserole coated with cooking spray; set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).Lightly coat phyllo with cooking spray. Layer remaining 7 sheets phyllo on first sheet, lightly coating each sheet with cooking spray.
Place stack of phyllo over casserole; trim to ½ inch larger than rim of dish, discarding excess phyllo. Gently press phyllo to edge of dish to seal. Cut slits in top of phyllo to allow steam to escape. Coat surface of phyllo with cooking spray.
Bake at 350° for 35 minutes or until phyllo is golden. Let stand 5 minutes before serving. Yield: 8 servings
Enjoy this wonderful dish!
By: Tammy Lovvorn
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