Thanksgiving Turkey Pot Pie

• 2 carrots, peeled and sliced 1/2 inch thick
• 1 tablespoon vegetable oil
• 1 teaspoon dried sage
• 14 cup chicken broth
• 2 tablespoons instant tapioca
• 2 lbs boneless skinless turkey thighs, trimmed
• salt
• pepper
• 1 (6 ounce) box seasoned stuffing mix
• 1 12 cups boiling water
• 12 cup dried cranberries
• 14 cup heavy cream

1. Microwave carrots, oil, and sage in bowl, stirring occasionally, until carrots are softened, about 5 minutes; transfer to slow cooker.
2. Stir in broth and tapioca.
3. Season turkey with salt and pepper and nestle into slow cooker.
4. Cover and cook until turkey is tender, 4-5 hours on LOW.
5. Transfer turkey to cutting board; let cool slightly, then shred into bite-size pieces.
6. Combine stuffing mix, boiling water, and cranberries in bowl and let sit, stirring occasionally, until stuffing is completely softened, about 5 minutes.
7. Gently stir shredded turkey and cream into slow cooker and season with salt and pepper to taste.
8. **Adjust filling consistency with extra hot broth as needed.
9. Spoon stuffing mixture over turkey filling and smooth into even layer.
10. Cover and cook on HIGH until stuffing is heated through, 20-30 minutes; serve.

carrots, vegetable oil, sage, chicken broth, tapioca, turkey thighs, salt, pepper, stuffing mix, boiling water, cranberries, heavy cream

Taken from www.food.com/recipe/thanksgiving-turkey-pot-pie-512876 (may not work)