Turkey Leftover Pie With Cranberry Date Stuffing Recipes

THANKSGIVING-LEFTOVERS PIE

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.

TURKEY LEFTOVER PIE WITH CRANBERRY-DATE STUFFING

Steps:

• follow pie crust instruction for oven temp and place crust on cookie sheet. spray with oil (optional), fork holes on bottom and sides. Then lightly brown pie crust in oven. should be about 15 - 2 minutes. You want to brown it to keep it from getting soggy.
• Stuffing: saute onions and celery (saving about 1/2 for the turkey layer) on low-medium heat using only 3 of the 4 table spoons of the butter stirring frequently till onions are soft. Add the chicken stock. add spices to the onion and celery and mix thoroughly. turn off heat and toss in the chopped bread and gently and thoroughly blend. And put into a bowl so you can reuse the pan for the next step.
• Turkey layer: saute the mushrooms in the butter for a couple minutes on low-medium heat, then add the carrots, onions and celery, sauteing until cooked, about 3 more minutes. Add your left over turkey. Add about 4 TBSN of water and braise. {You can add some cooking sherry instead of water if you have it.} add about 1/3 cup gravy and stir and lightly thicken. then add the cold turkey, break apart with your hands and blend all ingredients. Add sherry/chick stock/water to make sure things do not get dried up, but make sure it is not soupy or this will cause the pie crust to get soggy.
• spread the cranberry sauce on the bottom of the pie crust before adding the rest of the layers.
• Pour the turkey mixture into the pie crust and spead evenly. Then spoon on the stuffing, covering the turkey layer completely. Lastly sprinkle the cranberries and chopped dates.
• bake covered with tin foil in a pre-heated 350 degree oven, on the middle rack, for 30 minutes. take the foil off during the last 10 minutes.
• Take out of the oven and let cool for 10 minutes at least. Top with a small amount of fresh parsley for color.
• Serve with cranberry-roasted sweet potatoes or mashed potatoes and of course lots of gravy.

TURKEY POT PIE

Steps:

• Gather the ingredients. Position a rack in the bottom of the oven and preheat to 400 F.
• Melt the butter in a medium saucepan over medium heat. Add the diced onion and celery and cook, stirring, for about 5 minutes, until the onions are translucent.
• Add the flour, kosher salt, poultry seasoning, and pepper to the vegetable mixture; continue to cook, stirring, for 2 minutes.
• Gradually stir the broth and half-and-half or cream into the roux mixture and continue cooking until thickened, about 3 to 4 minutes.
• Add the peas and carrots, green beans, and chopped leftover turkey; stir to blend and then taste and adjust the seasonings. Set aside.
• Line a 9-inch pie plate with a pie pastry sheet and add the turkey filling mixture.
• Place the second pastry sheet over the filling; seal the edge and crimp as desired.
• For the egg wash, whisk 1 egg with 1 tablespoon of water.
• Brush the egg wash lightly over the top crust. Using a sharp knife, cut several small steam vents in the top of the crust.
• Bake the turkey pot pie in the preheated oven for 25 minutes. Check for excessive browning and place a pie shield or foil ring over the edge of the crust if needed. Continue to bake for another 15 to 20 minutes, or until the crust is golden brown and the filling is bubbling. Remove the pie to a rack and let it cool for 5 minutes before slicing and serving.

TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS)

Steps:

• Preheat oven to 350 degrees (176 celsius).
• Cook vegetable mix according to package instructions; drain well.
• Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
• If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
• Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
• Pour gravy over the vegetable/turkey mixture.
• Top with stuffing, spreading evenly over all.
• Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

TURKEY AND STUFFING PIE

Steps:

• Press stuffing onto the bottom and up the sides of a well-greased 9-in. pie plate. Top with turkey and cheese. Beat eggs and milk; pour over cheese. , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.