What to do with all those Thanksgiving leftovers? Try this leftover pie. It's my own variation on turkey pot pie and my family loves it. You can add any combination of leftovers from your dinner for the filling. It's quick and easy and makes a fine dish for a post-Thanksgiving brunch, lunch, or dinner. You can use your own pie crust recipe or a Pillsbury rolled pie crust, ready-to-go, if you don't want to make a crust from scratch. The base of the pie is always made from leftover stuffing pressed down into the dish to make the bottom crust, followed by a layer of mashed and/or sweet potatoes (I didn't add sweet potatoes this year as I mixed mine with crushed pineapple). Top that with a filling made from leftover turkey, turkey gravy, and veggies. This year I had leftover boiled, creamed onions, green bean casserole, and added some chopped carrot and white shoepeg corn. You could also add butternut or acorn squash, leftover green bean casserole, turnips, brussel sprouts- whatever you have leftover! Top it off with the crust and bake for 45 minutes at 400 degrees.
Page's Thanksgiving Leftover Pie
About 2 cups left over stuffing
About 2 cups left over mashed potatoes
About 3 cups of any leftover veggies plus turkey cut into bite size pieces
Gravy- enough to moisten and mix all ingredients together so they are covered with gravy
1 pie crust shell
1. Press stuffing into bottom and sides of pie pan (moisten first if necessary).
2. Add layer of mashed potatoes and spread evenly on top of the stuffing (can add a layer of mashed sweet potatoes instead or in addition to).
3. Mix turkey, leftover veggies, and turkey gravy together. Spread on top of stuffing.
4. Cover with pie crust top and pinch sides to seal plate. Vent with a few fork holes and bake at 400 for about 40 minutes or until crust is nicely browned and pie is bubbling hot.
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