Author Notes
It is the reincarnation of the Thanksgiving Dinner table between two savory crusts. —jeanne g
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Ingredients
- The Filling
-
2 cups
Diced Turkey
-
3 cups
left over veggies (corn, green beans, peas)
-
2 cups
Stuffing (or Dressing if you are from the South
-
2 cups
Turkey Gravy /set one aside
-
1 cup
Mashed Potatoes
-
1
egg,
- The Crust
-
1 cup
Room Temp Butter
-
2 cups
All purpose flour
-
1 teaspoon
salt
-
1 tablespoon
Poultry spices
-
1/4 cup
iced water, added as you knead the dough.
Directions
-
Place the first 4 ingredients of the Filling in a large bowl and fold gently. Set aside.
-
In a medium bowl place all crust ingredients and mix until a ball forms. Gently knead until the dough is smooth. Cut into 2 sections. Roll out one section at a time until it is about 1/4 inch thick. Place one crust in a prepared deep pie plate.
smooth the mashed potatoes over the bottom crust and then spoon in the the filling until it forms a heaping dome. Place top crust and seal the edges by pinching the bottom and top crusts together. with a sharp knife make 3 slits in the top crust to release steam. Scramble the egg with a tsp of water and brush the top crust until it is shiny. Place pie in a pre heated oven and bake for 35
minutes or until crust is golden brown and flaky. Let stand for 5 minutes before serving. top with extra gravy if desired.
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