Thanks­giv­ing Pie

Keep the cel­e­bra­tion go­ing the next day by de­light­ing fam­ily and friends with this hearty, fla­vor-packed din­ner pie made with Thanks­giv­ing left­overs!

Woman's World - - Start Your Week With A Smile -

2 (9") un­baked pas­try pie crusts 12 oz. thick-sliced bone­less turkey breast 2 cups turkey gravy 2 cups but­tered mashed pota­toes 1/2 cup cran­berry sauce or 1 oz. dried cran­ber­ries 2 cups pre­pared herb sea­soned stuff­ing 1/4 tsp. cracked black pep­per Cream or egg wash

Pre­heat oven to 350°F. Line pie plate with 1 un­baked crust. Place turkey in bot­tom of crust. Pour 1 cup gravy over turkey; cover with mashed pota­toes. Add a layer of cran­berry sauce. Spoon stuff­ing over cran­berry sauce. Pour on re­main­ing gravy. Sprin­kle with pep­per. Cover with top crust; flute edge. Use cream or egg wash; score top crust. Place on bak­ing sheet. Bake 45 min­utes or un­til golden brown. Makes 6 serv­ings.

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