THANKSGIVING-LEFTOVERS PIE
Clear out your refrigerator with our ultimate, day-after Thanksgiving recipe! Feed a crowd with this hearty, rustic dish that combines leftover turkey, stuffing, and cranberry sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high. Add leeks, carrots, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes.
- On a lightly floured surface, roll dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture. Fold dough over, leaving center exposed. Brush dough with egg; bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. (If browning too quickly, tent with foil.) Let cool at least 30 minutes before serving.
THANKSGIVING DINNER LEFTOVERS POT PIE
This clever recipe gives a second life to your holiday leftovers as something completely new and delicious. Shredded Monterey Jack cheese is also delicious in this homey dish.
Provided by JackieOhNo
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Coat 2-quart shallow baking dish with cooking spray. Spread potatoes in bottom of baking dish. Toss vegetables and turkey with gravy until coated. Spoon mixture into dish over potatoes; sprinkle with cheese.
- On lightly floured surface, roll dough out 1" wider than baking dish. Using 1" to 1-1/2" cutters, cut several small shapes out of dough. Place dough over baking dish, trimming pastry to fit dish as necessary. Gently press to seal. Crimp edge if desired; brush egg. Place cutouts on pastry; brush with egg.
- Bake 20-25 minutes until heated through and pastry is golden.
Nutrition Facts : Calories 503.9, Fat 29.1, SaturatedFat 11.3, Cholesterol 102.4, Sodium 704.6, Carbohydrate 32.6, Fiber 1.8, Sugar 1.6, Protein 26.9
DAD'S LEFTOVER TURKEY POT PIE
Turkey pot pie like you have never tasted before. It won't last long.
Provided by Rob Neil
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g
TURKEY POT PIE WITH LEFTOVERS
All that leftover Thanksgiving dinner but tired of just leftovers...than try this leftover turkey dinner pot pie. I use a variation of veggies depending on what we have for the big dinner (This year we used carrots, corn and and asparagus). This recipe can be made in small individual size pie pans or in a large pie pan as well. I have taken several recipes and tweaked it to my own liking. This can also be prepared in advance and frozen once assembled and baked at a later day.
Provided by taytay411
Categories Whole Turkey
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Line bottom of pie pan with crust. (Spray with NonStick to prevent sticking).
- In a skillet saute the chopped onion until slightly soft and set aside.
- Mix together the turkey or chicken, mixed vegetables, onion, soup and
- milk in saute pan. Cook ingriendients til pot pie sauce begins to boil.
- Pour into pie crust, cover with top crust and crimp edges. Poke holes in
- top crust and bake for 40 to 50 minutes.
- When done, let set for 5 to 10 minutes before serving.
- Served with leftover mash potatoes/sweet potatoes, cranberry sauce and salad! Great meal to help deplete all those leftovers with a twist.
Nutrition Facts : Calories 180.7, Fat 6.5, SaturatedFat 2.2, Cholesterol 42.5, Sodium 674, Carbohydrate 12.3, Fiber 1.8, Sugar 1.7, Protein 17.4
THANKSGIVING LEFTOVERS: SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: butter, onion, carrot, peas, mushrooms, turkey, dried thyme, dried parsley, salt, pepper, gravy, heavy cream, mashed potato, cooking spray
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F (220°C).
- Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
- Add in mushrooms and peas. Cook for an additional 2-3 minutes.
- Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
- Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
- Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
- Enjoy!
Nutrition Facts : Calories 1310 calories, Carbohydrate 194 grams, Fat 32 grams, Fiber 14 grams, Protein 55 grams, Sugar 16 grams
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