Remember the turkey I told you about a few days ago that took forever to thaw enough for me to cook? Well, I finally roasted it. I usually buy a 12- 15 pound turkey for Thanksgiving as there are only four of us. But, when I bought this one just before Thanksgiving they only had 20+ pound turkeys. I found the smallest ones I could. The cover of my roasting pan didn’t really fit on the pan the turkey was so large.
So, I had a plate full of breast meat and three bags of meat to freeze even after we all are from the turkey. I wanted to use some of our leftovers up and found this was the perfect dish to do it.
Use your leftover mashed potatoes (or use instant to supplement), stuffing, cranberry sauce, turkey, gravy and pie crusts (or use packaged like I did) to make this pie!
This was even better than I thought it would be! I thought I would only eat a tiny piece but ended up eating a rather large slice because it was so good. Also the goodness of Thanksgiving rolled up in one bite.
Hint: Don’t make the mistake I did and put the cranberry sauce on top or over stuff the pie. The cranberry sauce mixture made the top a bit mushy. It still tasted great but didn’t look so very pretty.
Difficult to see all the layers but they are there. Serve with gravy on the side for dipping or pouring over the top!
New England Pie
- 2 full-sized pie crusts, rolled out
- 3 cups mashed potatoes
- 3 cups stuffing
- 3 cups turkey, cut into bite size pieces
- 1/2 cup mayonnaise
- 1 (8 oz) can cranberry sauce
- 2 cups cheddar cheese, if desired
- Gravy, if desired for dipping
- Preheat oven to 350 degrees. Spray a rimmed baking sheet with non-stick spray.
- Lay 1 pie crust at one end of baking sheet. You will not want to move these once they are stuffed.
- Spread 1/2 potatoes on one half of the pie crust leaving a 1″ border around the side. Sprinkle with 1/2 the cheese, if desired.
- Top with 1/2 of the stuffing.
- Mix the cranberry sauce and the mayonnaise. Spread some of the mixture over the stuffing.
- Top with 1/2 the turkey.
- Fold the pie crust over the stuffing and seal tightly around the edges. Cut 2-3 slits in the top.
- Repeat steps 2-7 on second pie crust.
- Bake for 25 minutes until pie crust is browning around edges and bottom is golden.
- Remove pan from oven and allow to rest for 5 minutes before cutting.