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.


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


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.

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