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Author Notes: My children named it. From a distance it looks sort of like a lemon meringue pie. That's because of the peaks of browned mashed potatoes crowning it. They conceal layers of Thanksgiving leftovers. I came up with it one year when I was trying to find a way to make the leftovers into something more interesting than basically a recreation of the previous day's dinner. It's a good way of literally finishing off "the meal." The day after the day after, the children asked if there was any more of that stuffing pie left. It's been with us ever since. —littleman
Makes 8 servings
1 tablespoon melted butter
2-3 cups of leftover stuffing
2 cups of leftover sweet potatoes, mashed
2 cups of diced leftover turkey
2 cups of diced leftover vegetables (broccoli, green beans, brussels sprouts, for example)
3 cups of leftover mashed potatoes
Lots of leftover gravy
- Brush the inside of a pie plate with melted butter. Preheat an oven to 350 degrees.
- I use a 10-inch glass pie plate for this, so I err on the side of 3 cups of stuffing. Use your hands to press it all across the bottom and up the sides of the pie plate.
- The final creation will heat much faster in the oven if you reheat both kinds of potatoes at least halfway in a microwave. You know how mashed potatoes can get stiff once they've cooled? Warm them in the microwave, then stir some cream, half and half, or milk into them. Spoon the mashed sweet potatoes into the pie plate (when I make mine, I season them with butter and fresh thyme) and spread them into an even layer. Top them with layers of diced turkey and diced vegetables. Being hidden in the center of the pie will help keep the vegetables and turkey from overcooking. Finish with a layer of mashed white potatoes.
- Bake the pie until the potatoes on top are well browned and everything is heated through. This can take an hour. When it is done, a thermometer should give you a reading of 165 degrees.
- While the pie is baking, re-warm some gravy. When the pie is done, remove it from the oven and let it sit for 10 minutes. It is difficult to serve in neat wedges, so use a large spoon to serve it. Pass the gravy boat and let your family add their own. This would also make a fantastic breakfast served with a poached egg on top. I hope you'll enjoy a new approach to leftovers and to the idea of pie.
- This recipe was entered in the contest for Your Best Thanksgiving Pie