Thanksgiving Leftovers PieThanksgiving leftovers are just the freaking best. So you just completely gorged yourself the day before and now you reheat the leftovers the next night for an even better meal. 

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! 

IMG_5641This 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!

Thanksgiving Leftovers Pie
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  1. 2 tbsp. unsalted butter
  2. 1 medium onion, peeled and finely diced
  3. 2 stalks celery, finely diced
  4. 2 carrots, roughly chopped (I used a handful of baby carrots)
  5. 1/4 cup all-purpose flour
  6. 1/4 cup dry white wine
  7. 3 cups turkey stock
  8. 3 medium-sized Yukon gold potatoes, washed and medium dice
  9. 2 cups cooked turkey, cubed
  10. 2 tsp. poultry seasoning
  11. 1/2 cup frozen peas, thawed
  12. salt and pepper
  13. 1/2 cup fresh cranberries
  14. 2 cups leftover stuffing
  15. pre-made pie crust
  1. 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.
  2. Preheat the oven to 350 degrees.
  3. 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).
  4. 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.
  5. Add the wine and scrape the bottom of the pan well with a wooden span, getting all the flavor off the bottom.
  6. Add three cups of the stock and bring to a boil.
  7. 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.
  8. 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.
  9. Stir in the cranberries and remove from the heat.
  10. 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.
  11. Bake for about 45 minutes or until bubbly.
  1. 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!
Christen in the Kitchen
 Note: I was provided with a Whole Foods gift card for the purposes of this post. All opinions are my own.