“Left over saved food from Thanksgiving leaves perfect food for these delicious babies! Serves 2 Cut into bite size pieces raw carrots, celery, cauliflower (1 C each), and diced scallions (1/2 C) and put into medium glass bowl with water (1 C) for 6 minutes in the microwave. Stir in left over mashed potatoes (chunky best- 1 C), turkey gravy (1 C) and add bite size cut turkey (1 1/2 C) into the steamed vegies. Add 1/2 tsp of salt, pepper, and tarragon. Place mixture in heavy duty baking bowls. Then, place gently a flattened round pie crust dough to cover 1 inch over all sides. Press the dough inward to set gently on the filing surface. Cut excess dough off after pressing the top of lid with dough. Place in the oven at 400' for approximately 30 min until crust is golden brown in the middle of the pie's. Take out of the oven and let cool for 30 min. Serve and enjoy!”
READY IN:
50mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut into bite size pieces raw carrots, celery, cauliflower (1 C each), and diced scallions (1/2 C) and put into medium glass bowl with water (1 C) for 6 minutes in the microwave.
  2. Stir in left over mashed potatoes (chunky best- 1 C), turkey gravy (1 C) and add bite size cut turkey (1 1/2 C) into the steamed vegies. Add 1/2 tsp of salt, pepper, and tarragon.
  3. Place mixture in heavy duty baking bowls. Then, place gently a flattened round pie crust dough to cover 1 inch over all sides. Press the dough inward to set gently on the filing surface. Cut excess dough off after pressing the top of lid with dough.
  4. Place in the oven at 400' for approximately 30 min until crust is golden brown in the middle of the pie's.
  5. Take out of the oven and let cool for 30 minute Serve and enjoy!

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