Turkey and Stuffing Pie from Thanksgiving Leftovers

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Do you have some leftovers from Thanksgiving dinner? You can make this
Turkey and Stuffing Pie
in just a few minutes and have a spectacular dinner everyone will enjoy.

 Round up all your leftovers. You can use turkey, stuffing, mashed potatoes, gravy, and any vegetables that you'd like to include. I also added some dried cranberries.
 Start with mashed potatoes on the bottom. You can skip this layer if you like, but I love the potatoes with the gravy and the rest. Spread the potatoes thick enough to count but not so thick that you fill the pan too full. It won't matter as much in a dish since you can pile it high, but if you want to fill a pan for the freezer be sure to leave room for enough stuffing. Remember the lid will go on even with the edge. You can use any dish you'd like that will hold the amount you want to serve for dinner. The picture at the top of this post is a pretty dish that can go in the oven. You can also use a pie plate. Really any dish will do. I'm making two. One for dinner and one for the freezer so I'm using a disposable foil baking pan. 
I like to add some dried cranberries to the stuffing and then pile it around the edge. The cranberries give a little bit of sweetness once in awhile that is so delicious. 
 Cook onion in butter and then stir in gravy and a bit of Worcestershire sauce. Add the turkey and vegetables. I added peas and some candied carrots. The sweetness of the carrots is perfect in this pie, but you could use mixed vegetables or green beans or any combination you like.
 Print off a label and attach it to the lid.
 Put the lid on the pan.
 Crimp down the edges and you've got a lovely meal to put in the freezer that you can pull out in January or February when Thanksgiving dinner is long forgotten and all the flavors you love in November are welcome again.

Turkey and Stuffing Pie
1- 2 cups mashed potatoes
1 8-ounce box of turkey stuffing mix (or leftover stuffing)
1/4 cup dried cranberries (if you like)
1 cup chopped onion
3 tablespoons butter
1 1/2 cups turkey gravy
1 teaspoon Worcestershire sauce
1 cup frozen peas and carrots (or leftover vegetables)
3 cups cooked chopped turkey

Spread the mashed potatoes on the bottom of a greased dish or freezer pan. Make the stuffing, if you are making it from a box. Mix the cranberries into the stuffing. Pile the stuffing around the edges. Cook the onion in butter until nice and soft. Add gravy and Worcestershire sauce. Stir in the vegetables and turkey. Pile into the center of the pie. Bake at 375 for about 30 minutes. 

If you are freezing this for later, add a label and a lid or foil. Freeze.
To serve: Thaw. Remove lid and bake at 375 for about 45 minutes.

This pie is so good you won't want to wait for Thanksgiving to have leftovers to use to make it. Sometimes I buy a turkey breast just so I can bake it and make this pie.

Do you need more freezer recipes? Get them here.

Do you need freezer pans? Find 9 different sizes here.

Do you need the recipe management software that will print the nifty recipe labels? Find it here.

Do you need white labels? Find them here.

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