Lindita is serving up her ultimate pot pies! Follow along and enjoy at home!

Torres Family Stuffing Ingredients

• 1 Box Jiffy Corn Muffin Mix
• 1 Single rib of celery stalk, chopped
• 1/3  Cup yellow onion, diced or 1/2 small onion
• 1/3 Cup milk 
• Salt & pepper to taste

  Torres Family Stuffing Recipe

1. Preheat oven to 400° ​
2. Jiffy corn muffin mix is what we use for our family Thanksgiving stuffing. 
3. Prepare as directed for Corn Muffins except pour batter into a greased 8-inch square pan.
4. Bake 16-20 minutes.
5. In a separate bowl, add half of the cornbread, and crumple, then add the remaining ingredients.
6. You can double or triple this recipe if you’d like to stuff your turkey. Your family and friends will ask for a second serving, guaranteed.

Our Favorite Gravy Ingredients

• 2 tsp. Knorr Tomato Bouillon with chicken flavor
• 2 1/2  Cups of boiling hot water
• 4 tbsp. Butter
• 1/2 tsp. Flour, all-purpose
• 1/2 tsp. Onion powder
• 1/4 tsp. Black pepper

Our Favorite Gravy Recipe

1. Add the bouillon to boiling water, and mix to dissolve.
2. Melt butter in a saucepan over medium heat.
3. Add flour, onion powder, and pepper.
4. Mix into butter with a spoon or whisk.
5. While stirring, slowly pour in half the liquid.
6. Once incorporated into the flower butter roux it (will thicken quickly), add the remaining liquid and mix.
7. Stir for two minutes until it thickens to a gravy consistency.
8. Make sure to taste, add more salt and pepper if needed.

Stuffing Pot Pies Ingredients

• 2 Frozen deep dish pie shells (store packaged)

Per Pie Shell

• 1 1/2 Cups of cooked chicken or turkey cut into bite-size
• 1  Cup stuffing​
• 1 Cup gravy
• 1 Cup Mexican shredded cheese​
• 1/2 Cup corn tortilla chips, crush in a bag (white and blue chips to add color & flavor)
• 4 tbsp.  Lindita’s Hot or Mild Salsa
• 1 Fresh jalapeño finely chopped or diced (optional) 

Stuffing Pot Pies Recipe

1. Preheat oven to 400°.
2. Bake pie shells for five minutes and rest for at least 10 -15 minutes before adding the filling.
3. Combine stuffing, and chicken in a pie shell using your fingers to mix.
4. Add gravy, gently mix, then top with cheese and sprinkle with corn tortilla chips.
5. Bake at 400° for 12 to 15 minutes or until the crust is golden brown.
6. Rest for 10 minutes before serving.
7. Serves 4 hungry peeps per pie
8. Top with Lindita’s Salsa and a fresh side salad with your favorite red wine they’ll be screaming for more!!
9. If you have any leftovers, microwave for 2 to 3 minutes 

Gracias! Mis Amigos