I really should have posted this last week. Your turkey is all gone by now. But, you know you’re going to do it all over again in a few weeks. So this is for then, with a few hints on how to make this easy.
The cutest ever turkey cookie cutter will bring a smile to everyone’s face. This was purchased at Crate and Barrel originally for sugar cookies, but it saved the day in dressing up those leftovers with style.
We have a tradition that goes back before I was born. Every Thanksgiving we make Baked Corn Pudding, which is an Amish tradition that influenced much of Pennsylvania. We used canned regular and creamed corn, vanilla, eggs, milk, nutmeg, salt and pepper. The result is a custardy corn that you either love or hate. We love it. There is no real recipe, but I do have one if you need it. It’s all mixed in the baking dish until it feels right, (very thickened cream corn) and baked until it looks done. This leftover corn pudding made this turkey, mashed potato pie taste amazing. This is truly a down home, American comfort food, that promises to conjure up good memories of home.
Since your leftovers are not my leftovers,you will have to just trust yourself on a winning combination, but I can share with you some basic tips and mistakes to avoid.
• Keep some of the celery and onions that you chop for dressing. (or use fresh, but be sure to saute them before adding them to the pie.
• Keep some (not a lot) of gravy.
• Use your side dish for leftovers, but avoid brussels sprouts or green beans casserole.
• Only use pastry crust for the top.
• Mashed potatoes are a must and will hold everything together.
• Add fresh herbs, such as parsley, thyme and sage.
• You can use some stuffing or dressing at the bottom of the pie. Pre-bake at bottom rack for ten minutes. Then add mixture and proceed with recipe.
Recipe for Turkey Pie Reinventee
Ingredients
- 1 tablespoon butter
- 1 large onion, minced
- 2-4 stalks of celery, diced with leaves
- 2 cups turkey, cubed
- 2 cups mashed potatoes
- 1-2 cups corn pudding (or 1 can creamed corn)
- handful of parsley, chopped
- 1/2 cup turkey gravy
- salt and pepper
- pastry dough (see below)
- cranberry relish
Instructions
- Saute onion in butter for three minutes. Add celery. When both are softened (about 5 to 8 minutes, add turkey, corn, mashed potatoes, parsley and gravy. Cook until warmed through.
- Spread into a pie plate. Smooth the top. Cut pastry into turkey shapes or any other shape with cookie cutter. Leaves, Christmas Trees, etc. are good ideas. Brush pastry with egg wash or cream.
- Bake at 350 for one hour, or until pastry is golden brown.
- Serve hot with cranberry relish on the side.
Pastry Dough
Ingredients
- 6 tablespoons butter
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 2-4 tablespoons ice cold water
Instructions
- Mix salt and flour together. Freeze for a few minutes.
- Cut butter into small pieces. Freeze for a few minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl.
- Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy.
- Stream in cold water one tablespoon at a time. ( If using kitchen aid type mixer, use paddle attachment on low setting for one minute max. Stream in cold water on sides of bowl. Mix on low, just until incorporated.)
- Form into disc , wrap in plastic at least one hour.
- Roll out and cut pastry shapes.
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