Thanksgiving Dinner Pie Recipes

THANKSGIVING DINNER PIE

Thanksgiving Dinner Pie image

Original Bisquick® mix provides simple addition to this turkey pie topped with cranberry sauce - a perfect Thanksgiving dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 13

Ingredients

1 lb ground turkey
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag (24 oz) refrigerated mashed potatoes
2 to 3 teaspoons prepared horseradish
4 oz provolone cheese, shredded (1 cup)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 can (14 oz) whole berry cranberry sauce
Fresh parsley sprigs, if desired

Steps:

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, cook turkey, onion, salt and pepper over medium-high heat 6 to 8 minutes or until turkey is no longer pink. Remove from heat. Sprinkle turkey mixture in pie plate.
Meanwhile, cook mashed potatoes in microwave as directed on package. In small bowl, mix 2 cups of the potatoes and the horseradish. (Reserve remaining potatoes for a later use.) Spread potatoes evenly over turkey mixture. Sprinkle with cheese.
In small bowl, stir Bisquick mix, milk, eggs and parsley until blended. Pour over cheese.
Bake 28 to 32 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Top each serving with cranberry sauce. Garnish with parsley sprigs.

Nutrition Facts : Calories 354, Carbohydrate 37 g, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 767 mg

THANKSGIVING-LEFTOVERS PIE

Thanksgiving-Leftovers Pie image

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

Ingredients

4 tablespoons unsalted butter
2 medium leeks, white- and light-green parts only, cut into 1/4-inch slices and well washed
3 medium carrots, peeled and cut into a 1/4-inch dice
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour, plus more for dusting
2 1/2 cups no-sodium-added chicken broth
1 medium white or red potato, peeled, cut into a 1/2-inch dice
2 cups diced cooked turkey
1 disk Test Kitchen's Favorite Deep-Dish Pate Brisee
1 1/4 cups stuffing
1 cup cranberry sauce
1 large egg, beaten

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-LEFTOVERS SHEPHERD'S PIE

Thanksgiving-Leftovers Shepherd's Pie image

Thanksgiving leftovers can be enjoyed all at once when combined in this delicious and creative take on a classic shepherd's pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Serves 4 to 6

Number Of Ingredients 6

Ingredients

3 cups cooked stuffing
1 cup cranberry sauce, plus more for topping (optional)
1 pound sliced cooked turkey
10 ounces glazed carrots, (or another leftover vegetable)
4 to 6 tablespoons gravy
3 to 4 cups mashed potatoes

Steps:

Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, mound stuffing on bottom; layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired.
Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

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