Ingredients

• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 1 cup finely chopped onion
• 2 teaspoons minced garlic
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 cup turkey gravy
• 1 cup chicken stock or broth
• 2 1/2 cups bite-sized cooked turkey pieces
• 1/2 cup cooked peas
• 1/2 cup cooked carrots
• 1/2 cup cooked pearl onions
• Salt and Pepper
• 2 cups turkey stuffing
• Melted unsalted butter, as needed

Instructions

1. In a saucepan sweat the celery, carrot, onion and garlic in the butter, covered with a buttered round of waxed paper and the lid, over moderately low heat for 5 minutes. Add the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the gravy, stock or broth and cook over moderate heat, stirring, for 5 minutes. Add the turkey, peas, carrots, pearl onions, salt and pepper to taste, and bring the mixture to a simmer. Transfer the mixture to a flameproof 1 1/2-quart baking dish, and with a spatula spread the stuffing over it. Drizzle the stuffing with some melted butter. Bake the pie in a preheated 350 degree F oven for 30 minutes, or until bubbling, and put it under a preheated broiler until the top is golden brown;