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 LEFTOVERS HAND PIES
Stuffed full of our favorite Thanksgiving leftovers, these savory hand pies are a welcome twist on the usual day-after sandwiches. Serve with cranberry sauce and gravy for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 12 hand pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out rounds of dough with a 4 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.
- Spread 1 teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with 2 teaspoons stuffing, then 2 teaspoons turkey, and finally 1 teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds so all the piles are even.) Whisk together the egg and milk in a small bowl to make an egg wash. Brush the egg wash around the edges of each dough round.
- Fold over each dough round to cover the filling, creating 12 half-moon shapes. With your fingers, press the edges together to seal, and then press with a fork to seal securely.
- Brush the top of each hand pie with the remaining egg wash. Make 3 small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping.
THANKSGIVING LEFTOVERS ENCHILADA PIE
This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it's surprisingly delicious. It's easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)
Provided by Margaux Laskey
Categories dinner, easy, lunch, burritos and nachos, casseroles, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
- Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
- Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
- Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It's O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
- Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 800 milligrams, Sugar 6 grams, TransFat 1 gram
BEST THANKSGIVING LEFTOVER PIE
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
Steps:
- Remove leftover stuffing and mashed potatoes from refrigerator.
- Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven.
EASY LEFTOVER THANKSGIVING TURKEY POT PIE
An easy recipe that doesn't require much time.
Provided by hotmamathatcooks
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 9x11-inch baking dish.
- In a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. Season to taste with salt and black pepper. Transfer the mixture to the prepared baking dish. In a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. Place the dough on top of the baking dish.
- Bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 57.1 g, Cholesterol 50.6 mg, Fat 14 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 4.1 g, Sodium 1518.5 mg, Sugar 6.2 g
THANKSGIVING-LEFTOVERS SHEPHERD'S PIE
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
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.
THANKSGIVING LEFTOVER SHEPHERD'S PIE
Need to use up those leftovers from Thanksgiving? Check out this shepherd's pie made with leftover turkey, vegetables, and mashed potatoes. You can layer in cranberry sauce and stuffing, if desired.
Provided by Who Has the Thyme
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish.
- Cover the bottom of the dish with shredded turkey. Pour barbecue sauce over the turkey and stir with a fork or spoon to combine. Layer leftover vegetables over the turkey and spread mashed potatoes on top. Sprinkle with shredded cheese.
- Bake in the preheated oven until top is lightly browned and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 39.2 g, Cholesterol 70.9 mg, Fat 11.4 g, Fiber 5.3 g, Protein 27.3 g, SaturatedFat 6.1 g, Sodium 813.1 mg, Sugar 7.4 g
THANKSGIVING LEFTOVERS TURKEY SHEPHERD'S PIE
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
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.
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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THANKSGIVING LEFTOVER PIE - FODMAP EVERYDAY
From fodmapeveryday.com
4.6/5 (5)Category Dinner, Lunch, Main Course, SnackCuisine AmericanTotal Time 55 mins
- Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat a 9-inch (23 cm) pie plate with nonstick spray; set aside.
- Roll out one disc of pie crust to a 12-inch (30.5 cm) round (about 1/4-inch/6 mm thick) and fit into prepared pie plate; trim edges to create a 1-inch (2.5 cm) overhang. Arrange sliced turkey in an even layer on the bottom of the crust. Drizzle with about a third of the gravy. Spread an even layer of the mashed potatoes on top, then top with an even layer of the cooked greens, the cranberry sauce and then a thick layer of stuffing. Press down gently to compress all the layers. Drizzle with remaining gravy.
- Roll out the remaining disc of dough to a 13-inch (33 cm) by 1/4-inch thick (6 mm) round and fit on top of the pie. Trim edges, seal with bottom pastry, fold both under and crimp decoratively. Make steam vents in top pie crust and brush crust with beaten egg.
- Bake pie for at least 40 minutes or until golden brown and steaming. Let pie sit for 5 minutes before serving.
LEFTOVER THANKSGIVING SHEPHERDS PIE W/ TURKEY, GRAVY ...
From bestrecipebox.com
Ratings 5Category Main CourseCuisine American, HolidayTotal Time 1 hr
- Layer stuffing, turkey, cranberry sauce, veggies and gravy. Spread potatoes over the casserole. Dot with the butter.
- Bake until heated through and potatoes are golden, 40 to 50 minutes. Let cool slightly. If you want, drizzle more gravy on top! Enjoy!
THANKSGIVING LEFTOVER PIE - MEAL PLANNING MAGIC
From mealplanningmagic.com
Reviews 6Total Time 1 hr 45 minsEstimated Reading Time 7 mins
- 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 1⁄2 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.
THANKSGIVING LEFTOVER SHEPHERD'S PIE - BIGOVEN
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4.8/5 (6)Category Main DishCuisine AmericanTotal Time 1 hr
THANKSGIVING LEFTOVERS | THANKSGIVING LEFTOVER RECIPES ...
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THANKSGIVING LEFTOVERS PIE RECIPE (W/ VIDEO) | BIGGER ...
From biggerbolderbaking.com
4.9/5 (13)Category Dinner, Lunch
- Divide your pie crust into 2/3 and 1/3 pieces. The larger piece of pastry is for the base and the smaller for the top.
- Carefully lay your pastry into the buttered pan leaving some extra pastry hanging over the edges in case your dough shrinks.
27 BEST THANKSGIVING LEFTOVER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-17Category Recipe Roundup
- Leftover Turkey Sandwich. Let’s kick things off with the most obvious choice. Making a sandwich out of leftover turkey is the easiest way to use up all that leftover meat, and one of the most delicious ones, as well.
- Leftover Turkey Thanksgiving Pot Pie. Pot pies are one of the best comfort foods out there. How can you go wrong with rich and creamy meat and vegetable filling baked into a flaky, buttery crust?
- Leftover Mashed Potato Pancakes. As a collective fan of mashed potatoes, our family rarely ends up with leftovers of this phenomenal side dish. Want to save this recipe?
- Leftover Turkey Chili. Another fantastic way to breathe new life into a leftover turkey is to transform it into chili. A mix of ground turkey, beans, tomato sauce, vegetables, and seasonings, you’d be surprised at how delectable this chili is.
- Loaded Mashed Potato Balls. Say hello to another spectacular way of making mashed potatoes even more phenomenal. You guys, these mashed potato balls are the appetizer that’s missing in your life.
- Leftover Cranberry Sauce Muffins. Cranberry sauce may not be the star of a Thanksgiving meal, but in these muffins, they definitely are. These muffins have the best texture – a perfect balance of tender, moist, and crumbly.
- Leftover Stuffing Waffles. Turn your leftover stuffing into a waffle batter and make the most delightful, post-Thanksgiving breakfast meal. All you need is to mix in that stuffing with eggs and chicken stock and voila, you’ll have created a wonderful batter!
- Leftover Turkey Soup. Looking for a cozy and comforting soup to chase the chill away? Look no further than this leftover turkey soup. This soup has chunks of turkey and vegetables swimming in a rich and creamy broth.
- Mashed Potato Donut Holes. Yes, I’m a mashed potato addict, and no, this isn’t the last mashed potato recipe on this list. This time, however, we’ll give savory dishes a break and make dessert.
- Leftover Cranberry Sauce and Apple Crisp. Granny Smith apples and cranberry sauce join forces to create the perfect fall dessert. This cranberry and apple crisp is what autumn dreams are made of.
THANKSGIVING LEFTOVERS TURKEY SHEPHERD'S PIE
From culinaryginger.com
4.4/5 (5)Total Time 45 minsCategory Dinner IdeasCalories 382 per serving
- Stir in the turkey, carrots and green beans and peas and cook until heated through, then stir in the gravy.
THANKSGIVING PIE (LEFTOVERS SHEPHERD'S PIE) - FOOD.COM
From food.com
5/5 (6)Total Time 40 minsCategory Savory PiesCalories 316 per serving
- Heat vegetables, meat, and gravy on the stove until warmed then pour into a greased casserole dish.
- Want a change? Sprinkle cheese on top, or mash ranch dressing mix into the potatoes with 2 TBS sour cream.
12 VEGAN LEFTOVER RECIPES THAT’LL MAKE YOU WISH EVERY DAY ...
From vegnews.com
Author Stephanie Dreyer
- Pumpkin Pie Breakfast Casserole. Pie for breakfast? We say “yes” with this fun morning treat from Oh She Glows. Leftover slices of pumpkin pie are chopped and combined with rolled oats, flaxseed, almond milk, and spices for a delicious treat that is easy as pie to make.
- Gluten-free Thanksgiving Leftovers Sandwich. This colorful stack from Keepin’ it Kind is the perfect post-holiday sandwich. Tempeh cutlets, green-bean casserole, sweet-potato bake, cranberry sauce, and gravy are layered between gluten-free sourdough bread for a mouthwatering meal that will have you feeling stuffed all over again.
- Leftover Cranberry Sauce Bread. Chunky cranberry sauce gets a makeover in this moist and delicious bread from Oh My Veggies. With a just a few ingredients, you’ve got a festive loaf that you can serve with more cranberry sauce dolloped on top.
- Thanksgiving Leftovers Shepherd’s Pie. This savory pie from The Veg Life is a mouthful of Thanksgiving in every bite. Spoon leftover glazed carrots, sautéed mushrooms, and green beans into a flaky pie crust.
- Vegan Thanksgiving Waffles. Hot for Food transforms mashed potatoes, plant-based turkey meat, gravy, and cranberry sauce into a savory waffle that you can make with leftovers from your feast (and eat in your stretchy pajamas).
- Leftover Mashed Potato Patties with Swiss Chard. Wilted greens and leftover mashed potatoes are combined with flour and seasonings, then flattened and fried into tasty cakes … all thanks to The Spruce Eats!
- Vegan Thanksgiving Leftovers Wraps. This Savory Vegan has all the flavors of Thanksgiving in these easy wraps. Pile cranberry sauce, leafy greens, wild rice, and plant-based meat onto a tortilla.
- Vegan Thanksgiving Leftovers Bowls. Mashed potatoes are the base for this bowl of Thanksgiving goodness. Live Eat Learn piles hers with Brussels sprouts and carrots, but build yours with whatever extras you have from your celebration.
- Leftover Cranberry, Cider Slaw & Grilled Tempeh Vegan Thanksgiving Sandwich. We’re salivating over the hearty flavors in this gourmet sandwich. Connoisseurus Veg repurposes leftover cranberry sauce by layering it with grilled tempeh and tangy slaw for a new taste of Thanksgiving.
- Thanksgiving Leftovers Pizza. Seitan Beats Your Meat trades gravy for marinara sauce and spreads leftover holiday bounty across a pizza crust. Top with melty vegan cheese, and you’ve got a fun meal to pair with your favorite holiday flick for “pizza and a movie night” during the long weekend.
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