The bird's the word in the following days to Thanksgiving. Turkey soon leads to leftovers, but there's no need for them to be anything but savory and delectable.

Just pre-bake the oopsie crust and pre-cook and chop turkey in advance, mix the ingredients together when ready, and bake. The Alfredo sauce can be home-made, as well!

Just think-- in 30 minutes, your tastebuds will be exalting your fantastic acumen from the frosty autumn rooftops.

Turkey Pot Pie

Crust: Oopsie roll dough

3 ounces cream cheese
3 eggs, separated
1/8 tsp cream of tartar

Preheat oven to 300 degrees.

Beat whites with cream of tartar for 3-5 minutes or until stiff peaks form. In a separate bowl, mix yolks with cream cheese. Combine the two bowls carefully, folding ingredients together until just blended.

Pour batter into 2 greased 9" pie pans and bake for 30 minutes. Makes 2 crusts (this recipe uses only 1 crust).

Filling:

1 cup Alfredo sauce
1 cooked, chopped turkey
1 can Veg-All

Preheat oven to 350 degrees.

Combine filling ingredients. Pour into prepared, baked crust.

Topping:
1 cup mozzarella cheese
1/4 cup Parmesan cheese

Top casserole with cheese and bake at 350 degrees until cheese is bubbly, about 30 minutes.

Makes 8 servings.

Nutritional Information: Calories: 462, Carbohydrates: 9 g, Fiber: 2 g, Net Carbohydrates: 7 g, Protein: 21 g, Fat: 40 g

 

Low Carb Examiner: Quick dinner idea: Turkey pot pie recipe