Why not break with tradition this year and use those Thanksgiving leftovers to make not sandwiches, but a meat 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.
Nutritional Information: Calories: 590; Fat: 16g; Cholesterol: 50mg; Sodium: 1600mg; Total Carbohydrates: 82g; Dietary Fiber: 4g; Sugars: 15g; Protein: 24g.
Excerpted from Me, Myself, and Pie: Amish Recipes, copyright © 2014 by Sherry Gore. Photos copyright © 2014 by Katie Jacobs. Reproduced by permission of Zondervan.