This is my new favorite way to serve Thanksgiving leftovers.
Step 1: Make a pie crust. (I make my grandfather’s Never Fail Pie Crust which is similar to this recipe, except that I use butter or leaf lard instead of shortening.)
Step 2: Preheat your oven to 400F.
Step 3: Butter and flour a spring-form pan or a pie plate.
Step 4: Roll out two-thirds of your dough to about 1/8″ and then transfer to pie plate, pressing down and against the sides of the plate. Use a knife to cut off excess dough around the rim. (For how to roll out, and crimp, a double pie crust, watch this video.)
Step 5: Lay down a layer of turkey. Use white and brown meat from various parts of the bird, if you can. The layer should be about an inch thick.
Step 6: Add a pretty thick layer of dark brown gravy to cover the whole turkey layer. (And this will be part of the moisture in your pie, so don’t skimp.) If you need a recipe for gravy, this is a good one. (I substituted chicken broth for beef broth.)
Step 7: Carefully add a layer of mashed potatoes about an inch thick on top of the layer of turkey and gravy. If you need a recipe for mashed potatoes, this is a good one.
Step 8: Mix about 1/4 cup of dark brown gravy with your stuffing (or dressing).
Step 9: Carefully add the layer of stuffing about an inch thick on top of the mashed potato layer.
Step 10: Mix an egg with one TB of milk or water, and brush the egg wash on the top edge of your crust. (Save the rest for the top of the crust.)
Step 11: Roll out the remaining 1/3 of your dough to about 1/8″ thickness and transfer to the top of the pie, using a knife to cut off any excess around the rim.
Step 12: Crimp your top crust together with your bottom crust.
Step 13: Using a knife, cut slits in the top crust to allow steam from the pie to vent during cooking, and then brush the top crust with the egg wash.
Step 14: Cook uncovered for 35 minutes or until the top of the pie is a nice golden brown.
Step 15: Let the pie cool for 10 minutes before cutting a slice out.
Serving ideas: You can serve with extra gravy, cranberry sauce, or plain.
Variation: Don’t want to make a crust? You can make a crustless version. Just butter your pan, and lay down a layer of turkey and gravy, then stuffing and gravy, and then a top layer of mashed potatoes. This will be end up being something like a cottage pie or a shepherd’s pie.
That Infernal Itch 