Thanksgiving Pie

Thanksgiving Pie

Why not break with tradition this year and use those Thanksgiving leftovers to make not sandwiches, but a meat pie?

Guideposts: Thanksgiving Pie

The Pilgrims could only dream of these sorts of fixin’s during the first Thanksgiving, and it’s a good thing too: they might’ve spent all their time with this inventive pie, made up of Thanksgiving leftovers, and forgotten about that “discovering a new land” idea altogether.

Ingredients

2 9-inch unbaked refrigerated pastry pie crusts 1 oz. dried cranberries or ½ c. cranberry sauce
12 oz. thick-sliced boneless turkey breast 2 c. prepared herb seasoned stuffing
2 c. buttered mashed potatoes ¼ tsp. cracked black pepper
2 c. turkey gravy, divided cream or egg wash

Preparation

1. Preheat oven to 350°F. Line a pie plate with an unbaked crust. Place turkey in the bottom of the crust. Cover with mashed potatoes.

2. Pour 1 cup of gravy over the turkey. Add a layer of cranberry sauce. Spoon stuffing over the cranberry sauce. Pour on remaining gravy.

3. Sprinkle with pepper. Cover with top crust and flute edges.

4. Use a cream or egg wash and score top crust. Place pie plate on baking sheet. Bake for 45 minutes or until golden brown.

Serves 8.

Nutritional Information:   Calories: 590; Fat: 16g; Cholesterol: 50mg; Sodium: 1600mg; Total Carbohydrates: 82g; Dietary Fiber: 4g; Sugars: 15g; Protein: 24g.

Read Sherry's story!

Excerpted from Me, Myself, and Pie: Amish Recipes, copyright © 2014 by Sherry Gore. Photos copyright © 2014 by Katie Jacobs. Reproduced by permission of Zondervan.

Like this article? Sign up for our Your Weekly Inspiration newsletter, and get more stories like this delivered directly to your inbox

Comments