Best Thanksgiving Leftover Pie Food

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.

BEST THANKSGIVING LEFTOVER PIE

Best Thanksgiving Leftover Pie image

What to do with all of your leftovers from holiday meals? Make a Thanksgiving leftover pie of course! So easy to make and everyone will love leftovers packed into a savory pie!

Provided by abountifulkitchen

Categories Dinner

Time 1h

Number Of Ingredients 12

Ingredients

2 cups mashed potatoes
3 cups stuffing
2 1/2 cups turkey or chicken, boneless, skinless
4 tablespoons butter
1/3 cup all purpose flour
1/2 teaspoon pepper
1 teaspoon sea salt
2 cups chicken broth (no MSG)
2 cups all purpose flour, plus another 1/2 cup for rolling out and adding to pastry
1 teaspoon sea salt
1/2 cup + 2-3 tablespoons cold water
1/2 cup shortening (I use half butter flavor and half regular Crisco)

Steps:

Remove leftover stuffing and mashed potatoes from refrigerator.
Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven.

THANKSGIVING LEFTOVER PIE

Thanksgiving Leftover Pie image

I made this up this year after we got all of the leftovers from the in-laws. Excellent use of all of the leftovers without making more. The amounts are only estimates, use up as many leftovers as possible, but you may need a larger casserole dish!

Provided by KelBel

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups prepared stuffing
2 cups cooked turkey
1 cup gravy
2 cups cooked mixed vegetables
2 cups mashed potatoes
3 ounces French-fried onions

Steps:

Preheat oven to 350°F.
In a greased casserole dish, put in stuffing.
Layer with turkey, chopped into bite sized pieces.
Pour gravy over top.
Top with assorted leftover cooked vegetables.
Finish with mashed potatoes.
Bake in 350°F oven for 25 minutes.
Top with fried onions and bake for 5 minutes more.
Serve with cranberry sauce.

Nutrition Facts : Calories 341.4, Fat 10.1, SaturatedFat 2.7, Cholesterol 37.4, Sodium 1461.9, Carbohydrate 41.3, Fiber 4.9, Sugar 3.8, Protein 20.3

THANKSGIVING LEFTOVERS TURKEY SHEPHERD'S PIE

Thanksgiving Leftovers Turkey Shepherd's Pie image

Make and share this Thanksgiving Leftovers Turkey Shepherd's Pie recipe from Food.com.

Provided by Karen..

Categories Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 28

Ingredients

1 tablespoon unsalted butter
4 teaspoons olive oil
1 cup chopped yellow onion
2 carrots, peeled and chopped (about 1 cup)
1/4 teaspoon spice essence or 1/4 teaspoon creole seasoning, recipe follows
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon minced garlic
4 ounces mushrooms, stemmed, wiped clean, and sliced
1/2 teaspoon chopped fresh thyme leave
1 bay leaf
1 tablespoon all-purpose flour
2 teaspoons tomato paste
2 -2 1/2 cups chopped roasted turkey (white and or or dark meat) or 2 -2 1/2 cups shredded roasted turkey (white and or or dark meat)
1 1/4 cups chicken stock or 1 1/4 cups canned chicken broth
1/2 cup green peas
4 cups leftover mashed potatoes
3/4 cup grated sharp cheddar cheese or 3/4 cup cheddar cheese
chopped fresh parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

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