November 25, 2011 by Flora Dawn
I am not sure what people look forward to more, the turkey dinner or the leftovers.
If you are like me you have plenty of turkey and trimmings in the fridge the weekend after Thanksgiving. And I don’t even cook a massive bird. There are infinite ways to use up your leftovers, but one of my favorites is Leftover Turkey Pie.
The name of the dish pretty much says it all. It’s a bit of all the leftovers from Turkey Day mixed together and baked into a savory pie. I’ve been making it for years, since I read about a similar pie in an old Taste of Home magazine. I’ve made a few changes, improving on what was a great idea!
Since going gluten-free, I haven’t prepared the “traditional” bread cube stuffing, but rather wild rice spoonbread. In our gluten-eating days, I used regular stuffing/dressing, but cornbread dressing, spoonbread or whatever variation you make should work just fine in this pie.
I know a turkey pie is going to require a pie crust, my favorite gluten-free version so far is Butter Pie Crust. It’s flaky, easy to handle, and tastes just like a pie crust should! If you’ve been missing pie, you should really give this recipe a try. Since it’s not sweet, it works for both savory and dessert pies.
Leftover Turkey Pie
The ingredient measurements are a little flexible, a little more or less of one ingredient won’t ruin the dish. And all these ingredients are cold when mixed together 🙂
- 1 recipe gluten-free pie crust (for a double crust)
- 1 1/2 cups chopped, cooked turkey
- 1 cup leftover spoonbread (or stuffing/dressing)
- 1 cup gravy
- 1 cup diced celery
- 1 cup mashed potatoes
- salt & pepper, optional (I don’t actually season it, as my ingredients are already seasoned)
- Preheat oven to 400. Roll out bottom crust and place into bottom of pie pan.
- In a large bowl combine turkey, spoonbread, gravy, celery, potatoes and seasoning if using; stir to combine thoroughly. Pour mixture into unbaked pie shell.
- Roll out top crust and place on top of filling. Cut around the edges and crimp/flute or use a fork to press shut. Using a fork or a sharp knife, make several incisions to vent steam.
- Bake in preheated oven for about 30 minutes, or until crust is golden brown. Slice into 8 pieces and serve warm.