This is the second recipe in my collaboration with Whole Foods – Albany. They are well-stocked on your Turkey Day (and day after Thanksgiving) necessities! Yesterday I made a yummy Sweet Potato and Kale Gratin with Whole Foods ingredients. Check it out!
This is a great pie to make if you don’t have a ton of leftovers. Adding some extra veggies and a pie crust really bulks up the meal if you only have a couple cups of chopped turkey and some leftover stuffing. I even threw in some leftover cranberries from some bread I was making (more on that later) and I really liked turkey and cranberry flavors together.
This recipe is adapted from another recipe from Teeny’s Tour of Pies (a personal favorite when it comes to cookbooks) and a few other recipes that I kind of all combined into this one.
If you don’t have any leftovers, this takes just a few things from the store. Since I was recipe testing before the holidays, I used a boneless turkey breast from Whole Foods and it was really delicious and affordable! (It was about $14 for a little over a 2 pound roast, which made enough for this pie and a delicious Turkey, Apple and Cheddar Sandwich the next day.)
One quick note: This pie doesn’t slice up pretty. It’s not the prettiest thing on a plate, but it’s delicious!
Read on for the recipe and send those leftovers my way!
- 2 tbsp. unsalted butter
- 1 medium onion, peeled and finely diced
- 2 stalks celery, finely diced
- 2 carrots, roughly chopped (I used a handful of baby carrots)
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 3 cups turkey stock
- 3 medium-sized Yukon gold potatoes, washed and medium dice
- 2 cups cooked turkey, cubed
- 2 tsp. poultry seasoning
- 1/2 cup frozen peas, thawed
- salt and pepper
- 1/2 cup fresh cranberries
- 2 cups leftover stuffing
- pre-made pie crust
- Start with making your favorite pie crust and press into a regular-sized pie plate. I used my favorite all-butter crust, but you can use any crust you like. Just avoid any sweet tart crusts. It would be weird with turkey.
- Preheat the oven to 350 degrees.
- In a large Dutch oven or soup pot, melt the butter and add the onions. Let them cook until tender and translucent (about 10 minutes).
- Stir in the celery and the carrots and cook for another 5 minutes, until they start to soften. Add 4 tablespoons of flour and stir until the veggies are all coated and the flour begins to brown, about two minutes.
- Add the wine and scrape the bottom of the pan well with a wooden span, getting all the flavor off the bottom.
- Add three cups of the stock and bring to a boil.
- Add the potatoes and simmer uncovered until they are tender, about 15 minutes. Stir in the turkey, poultry seasoning, peas and salt and pepper to taste.
- At this point, the liquid should be like gravy. If its not thick enough, mix together three tablespoons of flour with 1/4 cup of water and stir into the pot until everything starts to thicken up.
- Stir in the cranberries and remove from the heat.
- Place your pre-made pie crust on a cookie sheet and add the filling. Sprinkle your leftover stuffing on top. Dice up 2 tablespoons of butter and dot the top of the pie with it.
- Bake for about 45 minutes or until bubbly.
- If you don't have leftover stuffing, just pick up an extra one of those pre-seasoned mixes you see at the store this time of year. I used an organic kind from Whole Foods and it was delicious!