I love Thanksgiving leftovers. I’m perfectly happy to eat turkey, stuffing, mashed potatoes, gravy, and cranberry sauce for days afterwards. Days. But eventually, I start wanting to do something different with my leftovers.
On Day 3, I put two turkey dinner plates with the works in the freezer. I also made mashed potato cakes from the over-abundance of mashed potatoes for brunch on Sunday and still had some left over. What to do? Then the light bulb clicked on. Turkey pot pie.
The thing that clinched this dish, turkey pot pie, was the fact that I had a little bit of pie dough left over too. I also had some mushrooms that needed to be used before they became unusable. I have a lot of carrots in the fridge from my garden (and more in the garden), and I had some raw turnips already peeled and cut which were left over from the raw veggie plate.
I didn’t have a lot of cornbread stuffing left over, but I had the thought to use it for the bottom crust of the pot pie. I’ve never done this before, but I figured it could go one of two ways. Either the stuffing would crisp up and form a crunchy crust on the bottom, or it would absorb the juices of the other filling ingredients and become moist and succulent again. And either way would be fine. It turned out the second way, with the stuffing absorbing the juices of the rest of the filling, and it was delicious. So here’s how I did it, complete with pictures.
Thanksgiving Leftover Turkey Pot Pie
(all measurements are approximate—use your judgement and your taste with the layers, add ingredients that you like, such as peas)
1 ½ cups leftover stuffing (link to my gluten-free cornbread stuffing)
2 cups leftover mashed potatoes
2 cups diced carrots
2 cups diced turnips (optional)
½ cup diced onions
½ cup diced celery
1 cup sliced mushrooms (optional)
Salt and pepper to taste
2 cups leftover turkey meat, light or dark or both, chunked
3 tablespoons butter or olive oil
½ cup leftover turkey gravy
1 unbaked pastry circle for top (I make a gluten-free crust that’s really good. Recipe coming soon!)
Preheat oven to 425 degrees. Melt butter or heat oil in large skillet. Add carrots and turnips and sauté for 5-10 minutes, or until carrots start to caramelize. Add onions, celery, and mushrooms. Salt and pepper lightly. (Remember, there will be salt in the stuffing, the gravy, and the mashed potatoes.) Sauté vegetables until mushrooms have released their liquid and the liquid has mostly been cooked away or absorbed. Stir frequently.
While vegetables are sautéing, butter or spray oil the bottom and sides of a nine-or-ten inch pie plate. Crumble stuffing between your fingers and press it onto the bottom of the pie plate, and up the sides if you have enough and want to. Dollop the mashed potatoes over the stuffing and press into a compact layer.
Spoon the sauted and softened vegetables evenly over the mashed potatoes. Layer the meat over the vegetables, and spoon the gravy (warmed if it has solidified) over the meat.
Roll out your pie crust, cut several vent slits in the top, and lay it over your filling. You can crimp the edges if you like. Place the pie on a cookie sheet to prevent it from bubbling over onto the bottom of your oven.
Bake for 15-20 minutes, or until crust is browned and juices are bubbling inside the pie. Remove from the oven and cool on a rack for 15 minutes to allow the pie to set. Don’t worry, it will still be hot when you cut into it!
I was able to remove cut pieces with a spatula, but it would have been easier to dish it up with a big spoon!