Preheat oven to 400 degrees F. Coat the inside of a 9" pie plate with cooking spray. Add stuffing to a medium microwave-safe bowl. Microwave 30 seconds to 1 minute, until warm. Stir in 2 to 3 tablespoons chicken broth to moisten stuffing. Press stuffing into bottom and sides of pie plate, using the back of a measuring cup to press down. Bake 20 to 25 minutes, until slightly golden on edges.

Meanwhile, in a 12" skillet, melt butter on medium. Stir in flour and cook 2 minutes. Gradually whisk in remaining 1 1/2 cups chicken broth and cook 2 to 3 minutes, until sauce thickens, stirring constantly. Stir in turkey and vegetables and simmer 3 minutes. Add poultry seasoning and season with salt and pepper. Remove from heat.

Pour turkey mixture over the stuffing crust. Top with potatoes, spreading over the turkey mixture with a spatula. Make an indent in the middle of potatoes and pour gravy into it. Place pie plate on a sheet pan and bake 20 to 25 minutes, until bubbly and golden brown. Let sit 10 minutes before serving.

Hannaford fresh Magazine, October November 2023