This is such a beautifully classic idea, I’m amazed that I’ve never run across it before. The weekend before Thanksgiving, my family of four took a road trip to Montclair, NJ to spend the weekend with some good friends.
While there, we got a complete pie dinner from a great local place called The Pie Store. We got three pies and, of the three, by far the best was the turkey and stuffing pie. Here’s the concept…if turkey, stuffing, gravy and cranberry sauce is good on the plate, wouldn’t it be even better in a pie crust? I mean what isn’t?
This is a delicious and simple way to make use of your Thanksgiving leftovers. So simple, in fact, that it almost isn’t a recipe at all. My Thanksgiving pie contained mushroom stuffing, rosemary roasted turkey, boozy cranberry sauce and dark brown pan gravy. Your pie will taste a little different depending on the elements you use, but how can it be anything but delicious?!
Thanksgiving Feast Pie
- 2 American Pie Crusts, cold
- 2 1/2 cups stuffing, room temperature
- 3/4 cup cranberry sauce, room temperature
- 2 cups turkey meat, room temperature
- 3/4 cup gravy, room temperature
- 1 tablespoon cream, optional
Preheat your oven to 450 degrees F. Roll out one disk of pie dough and fit it in your pie pan. Layer the stuffing on top of the crust.
Next spread the cranberry sauce on the stuffing.
Bake at 450 degrees F for 10 minutes. Cook for an additional 40-50 minutes at 350 degrees F or until golden brown. After a total of 45 minutes in the oven, my edge was nicely browned, but the center was still a bit pale, so I covered the edge with aluminum foil, and baked it for an additional 15 minutes at 350 degrees F.
Let the pie sit for 20 minutes before serving. Eat and it’s Thanksgiving all over again. Yummm!
Who says that you only have to eat this in November? It would be easy to throw together the elements, perhaps even using one of those roast chickens you can buy everywhere nowadays. Or you could just go to Montclair and visit The Pie Store, they have the pie year round!