This Thanksgiving Leftover Pie from Mad Hungry Family is comfort food at its best! Combine your favorite traditional Thanksgiving leftovers like turkey with a creamy vegetable mixture, stuffing and mashed potatoes then add a pie crust to make this savory pie that is sure to be a huge hit. It takes reinventing leftovers to a new level.
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- 4 tablespoons (½ stick) unsalted butter
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small onion, chopped
- ¼ cup all-purpose flour, or 2 tablespoons cornstarch
- Coarse salt and freshly ground black pepper
- 2 cups Turkey Broth (see instructions below) or chicken broth
- 3 to 4 cups shredded leftover cooked turkey
- 1 recipe Cream Cheese Pastry Dough (page 91) or sub your favorite pie crust
- Leftover stuffing
- Leftover mashed potatoes
- Leftover vegetables
- Leftover gravy
- 1 large egg yolk, beaten with a little milk or cream
- Leftover cranberry sauce
- Melt the butter in a large skillet over medium heat. Add the carrots, celery, and onions and sauté to soften, about 2 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes. Whisk in the stock and cook until slightly thickened, 3 to 4 minutes. Remove from the heat, fold in the turkey meat, and set aside to cool.
- Roll out 1 disc of dough and place it in a 9-inch pie plate. Trim the dough so it’s flush with the edge of the dish. Spread a layer of stuffing over the bottom of the dough. Pile on the turkey mixture and smooth to a dome shape. Spread the mashed potatoes on top. Distribute any leftover vegetables over the potatoes. Poke three or four holes in the filling mixture and spoon some gravy into the holes.
- Roll out the remaining dough and place it on top of the filled pie. Trim it so it drapes about ½ inch over the lower crust. Slightly lift up the bottom edge of the lower crust and tuck the top crust of dough underneath it. Press the dough with your fingertips or a fork to seal. Chill the pie in the refrigerator for 15 minutes to firm the dough.
- Preheat the oven to 400°F. Brush the egg wash over the dough and make four slits on the top. Place the pie on a baking sheet and bake for 15 minutes, then reduce the heat to 375°F. Bake for 45 to 55 minutes more (check the pie after 45 minutes). The top should be golden brown and the bottom a light golden brown. Remove the pie from the oven and transfer it to a cooling rack. Let it rest for at least 30 minutes and up to 1 hour (the longer the pie rests, the easier it will be to slice). Cut into pieces. Serve with warm gravy on one side and a dollop of cool leftover cranberry sauce on the other.
- To make turkey stock from the picked-over carcass, put it in a large pot and add water to cover the bones. Throw in an onion and bring to a boil. Simmer for about 45 minutes (not too long because spent bones have little flavor). Strain the broth through a cheesecloth-lined sieve (you can use a clean dishcloth instead of cheesecloth). Return the strained broth to the pot and boil until reduced by a quarter to concentrate the flavor. Season with salt at the end.
A big thank you to Workman Publishing for sponsoring the giveaway and Weekday Supper! The participating bloggers were sent complimentary copies of Mad Hungry Family – 120 Essential Recipes to Feed the Whole Crew and will be compensated through Sunday Supper, LLC. As always, opinions are my own. Links to the book are affiliate links.
For the next two weeks, 10 Sunday Supper tastemakers will be sharing Mad Hungry Family recipes for Weekday Supper. Here’s the line up:
Monday – Straight-Talk Turkey from Family Foodie
Tuesday – HamJam Cheddar Puffs from Renee’s Kitchen Adventures
Wednesday – Chocolate Hazelnut Orange Potstickers from Grumpy’s Honeybunch
Thursday – Squash Gnocchi from Dizzy Busy and Hungry
Friday – Thanksgiving Leftover Pie from Meal Planning Magic
Monday – Fig and Pancetta Stuffing from My Life Cookbook
Tuesday – Yorkshire Pudding from A Kitchen Hoor’s Adventure
Wednesday – Buttery Spiced Poached Pears from April GoLightly
Thursday – Upside-down Apple Tart from Alida’s Kitchen
Friday – Princely Potatoes from Crazed Mom
And we’ll be giving away 10 copies to our readers as part of a social media campaign sponsored by Workman Publishers. Links to Mad Hungry Family are affiliate links.
Want to learn more about Mad Hungry Family and connect with Lucinda Scala Quinn aka LSQ?
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.
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