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Thanksgiving Turkey Breast, Pot Pie, and Pumpkin Cannelloni


Thanksgiving Turkey Pot Pie continued...

1 large onion, chopped

1 1/2 cups sliced fresh mushrooms

3/4 cup sliced celery

1/2 cup finely chopped red pepper

1/3 cup unbleached white flour

1 teaspoon poultry seasoning

1/4 to 1/2 teaspoon freshly ground black pepper

14 1/2-ounce can low-sodium chicken broth (or 1.5 cups broth made from packets or cubes)

1 cup whole milk (2% low-fat milk or fat-free half-and-half can be substituted)

2 to 2.5 cups roasted turkey, diced or shredded into bite-size pieces

1 cup frozen shelled edamame (soybeans) or peas

1 whole-wheat pie crust (packaged or homemade)


  1. Coat a deep 9-inch cake pan or pie plate with cooking spray.
  2. Add oil to large saucepan and add in the onion, mushrooms, celery, and red pepper. Cook for about 5 minutes, stirring frequently. Meanwhile, combine the flour, poultry seasoning, and black pepper in a small bowl and stir to blend.
  3. Once the vegetables are just tender, stir in the flour mixture and immediately add the broth and milk all at once. Cook, stirring over medium heat until thickened and bubbly (about 3 to 5 minutes). Turn off the heat and stir in the turkey and edamame. Spoon the mixture into the prepared dish.
  4. Lay the prepared crust over the filling. You will have extra pie crust around the edges of the pan. You can tuck the extra crust under to form a side crust, turn the edges of the crust under and flute the top edges of the dish, or trim the excess with a knife and cut out small leaves or other shapes to decorate the pie's top.
  5. Place the dish on a jelly roll pan and bake for about 30 minutes or until the crust is golden brown. Cool for 10 minutes before serving.

Yield: 6 servings

Per serving: 321 calories, 23 g protein, 28 g carbohydrate, 13 g fat, 3 g saturated fat, 6.5 g monounsaturated fat, 3.3 g polyunsaturated fat, 40 mg cholesterol, 5 g fiber, 232 mg sodium. Calories from fat: 35%. Omega-3 fatty acids = 0.3 gram, Omega-6 fatty acids = 3 grams

Pumpkin Cannelloni

This vegetarian dish uses thyme Parmesan crepes for the cannelloni dough. To make this dish dairy-free, substitute soy milk for the fat-free half-and-half or milk, delete the Parmesan cheese, substitute silken or mashed firm tofu for the ricotta cheese, and drizzle a tablespoon of olive oil over the top instead of browned butter.

Ingredients for the thyme Parmesan crepes:

1 large egg

1 1/8 cup fat-free half-and-half (low-fat milk or whole milk can be substituted)

1/2 cup whole-wheat flour

1/2 cup unbleached white flour

1/4 cup grated Parmesan cheese (you can turn shredded parmesan into grated by running through a food processor)

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