The Day After: Thanksgiving Leftover Pie
The day after Thanksgiving might be our favorite day of the year. We absolutely love Thanksgiving food and for some reason, the leftovers are even better!
Maybe it is because we haven’t been snacking all day, which sometimes happens the day of and can mute our taste buds and enthusiasm. This Thanksgiving Leftover Pie is just like it sounds: we have taken all of our most beloved Thanksgiving food and piled them into a buttery double-crust pie.
Sounds odd you say? We say, just take one bite…It was inspired by a similar pie that I read about years ago. That one wasn’t low FODMAP. This one is, assuming that all the components were to begin with.
Never Waste Leftovers
Of course, this pie is built on the assumption that you have all the components available. You could try leaving out the greens, but other than that, each part is necessary not only for the flavor factor but for the actual construction and sturdiness of the finished dish.
Sure, you get WOWs when you bring the whole turkey out…this day-after concoction is just as stunning.
If you want to be a tad more traditional, check out our Cranberry Snowdrift Pie.
And for a quickie leftover idea, check out our Thanksgiving NACHOS!
Thanksgiving Leftover Pie
Our Thanksgiving Leftover Pie combines all our favorite flavors in one pie.
- 1 recipe All-Butter Pie Crust, dough ready to roll out
- 1 pound (455 g) cooked turkey, skin removed, sliced thickly
- 2 cups (480 ml) gravy, divided
- 2 1/2 cups (525 g) mashed potatoes
- 1 cup (180 g) cooked greens, such as spinach, kale or collard greens (we use steamed greens)
- 1 cup (277 g) thick cranberry sauce
- 2 1/2 cups (500 g) cooked stuffing
- 1 large egg, beaten
Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat a 9-inch (23 cm) pie plate with nonstick spray; set aside.
Roll out one disc of pie crust to a 12-inch (30.5 cm) round (about 1/4-inch/6 mm thick) and fit into prepared pie plate; trim edges to create a 1-inch (2.5 cm) overhang. Arrange sliced turkey in an even layer on the bottom of the crust. Drizzle with about a third of the gravy. Spread an even layer of the mashed potatoes on top, then top with an even layer of the cooked greens, the cranberry sauce and then a thick layer of stuffing. Press down gently to compress all the layers. Drizzle with remaining gravy.
Roll out the remaining disc of dough to a 13-inch (33 cm) by 1/4-inch thick (6 mm) round and fit on top of the pie. Trim edges, seal with bottom pastry, fold both under and crimp decoratively. Make steam vents in top pie crust and brush crust with beaten egg.
Bake pie for at least 40 minutes or until golden brown and steaming. Let pie sit for 5 minutes before serving.
- The nutritional profile will vary depending on what turkey, gravy, stuffing etc. that you use.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.