Turkey Stuffing Skillet Pie

Ingredients

• 3 cups cooked turkey, chopped (420 g)
• 3 cups prepared stuffing, crumbled (510 g)
• 1 1/2 cups cold mashed potatoes (360 g)
• 1 1/2 cups turkey gravy (360 g)
• 1 cup frozen peas and carrots (150 g)
• 1/2 cup chicken broth (120 g)
• 2 tablespoons unsalted butter (28 g)
• 1/2 cup shredded cheddar (56 g)
• 2 large eggs, beaten (100 g)
• 1 teaspoon fresh thyme, chopped (1 g)

Instructions

1. Prepare pan. Heat oven to 400°F with rack upper-middle. Butter a 10-inch ovenproof skillet, including sides, and set it on a rimmed baking sheet. The sheet catches bubbling gravy and steadies the pan for transfer.
2. Combine filling. In a large bowl, fold turkey, stuffing, gravy, peas and carrots, broth, eggs, and thyme until evenly moistened. Add broth one tablespoon at a time only if dry pieces remain. Stop when mixture is thick, glossy, and spoonable.
3. Fill skillet. Spoon filling into buttered skillet and level it evenly. Press lightly around perimeter, but leave center loose so heat circulates and gravy settles between stuffing pieces during baking.
4. Add potatoes. Stir cold mashed potatoes until spreadable. Dollop them over filling, then smooth edge to edge with back of spoon. Drag a fork across surface to make shallow ridges, then sprinkle with cheddar and dot with butter.
5. Bake pie. Bake until edges bubble, cheese browns, and center reaches 165°F, about 25 to 30 minutes. If the top darkens early, loosely cover skillet with foil and continue until hot throughout.
6. Rest and serve. Rest skillet for 10 minutes before scooping. This pause lets gravy settle, making portions easier to lift. Serve onto warmed plates, ensuring each scoop includes turkey, vegetables, stuffing, and crisp potato topping.

Notes

• A 2-quart baking dish can replace the skillet. Set it on a rimmed sheet, bake at the same temperature, and check the center at 25 minutes.
• For a thicker lid, use up to 2 cups mashed potatoes, but keep filling below the rim because gravy bubbles at the edges.
• Taste gravy before mixing. Skip added salt unless needed, because stuffing, turkey, gravy, and cheese vary widely in seasoning.