- 1 tablespoon extra virgin olive oil (EVOO)
- 1 cup assorted chopped vegetables (leftover from crudités plate)
- 2 cups turkey, pulled
- 1 cup gravy
- 1 cup turkey or chicken stock
- 1 1/2 - 2 cups stuffing
Pre-heat the oven to 350°F.
Pour the gravy and stock in a saucepot over medium-high heat until it comes to a bubble.
Over medium-high heat, heat the EVOO, one turn of the pan, and sauté the vegetables until softened, about 3-5 minutes. Turn off the heat and add the turkey and gravy mixture to the vegetables and toss to coat.
Pour the pot pie filling in a casserole and top with stuffing.
Bake for 20-25 minutes, until golden brown and bubbly.