bottom pie crust and a mashed potato top? Isn't that
overkill? No, we call that delicious.
leftovers and what to do with them are inevitable parts of
the holiday. After going through the hassle of planning,
shopping, prepping, cooking, serving and cleaning up, I do
not want to eat the same meal all over again the next day.
And I don’t do turkey sandwiches, either.
why not make a pie out of it all?
challenge is not in the execution of the idea — T’day
leftover pie recipes abound. What’s tough is deciding the
direction to go. One crust or two? Store-bought or homemade?
Maybe a mashed potato topping? A stuffing bottom
"crust"? White sauce with milk or broth — or
a step-by-step guide to get you started, with recipes if you
want them and prepared food tips if you don’t.
1: Bottom crust: Yes or no?
Make a dough. My go-to recipe comes from Ashley English’s
"A Year of Pies," adapted for a food processor.
This recipe makes one 9-inch pie crust. (Make a double batch
if using a top crust.)
stick (8 tablespoons) butter, frozen
cup, plus 2 tablespoons ice water
butter into cubes. Place butter, flour and salt in the
chilled work bowl of a food processor with a chilled metal
blade. Pulse to cut the butter into the flour; the mixture
should look like coarse meal. Pulse in the ice water. Place
the loose, crumbly dough on a cutting board or counter.
Using the heel of your palm, work the flour-butter mixture
together, pushing it into a smooth ball. Wrap in plastic
wrap; refrigerate 30 minutes to 1 hour.
Lightly flour work surface and rolling pin. Begin stretching
and thinning the dough with a rolling pin, slowly rotating
the dough every couple of passes to help it spread evenly.
When desired size and thickness is reached, fold the dough
loosely into fourths; position it in a 9-inch tart or pie
pan. Unfold the dough and press gently into pan. Trim off
excess dough, leaving about a 1/2-inch margin. Fold over or
push the extra dough down to build the sides of the tart
crust. Refrigerate, covered.
a dough. You can find prepared dough sheets and preformed
pie shells at supermarkets. Follow the manufacturer’s
instruction for thawing, if necessary, and prep.
Make a stuffing "crust." Take 3 cups of cooked
stuffing (I had good results using a boxed stuffing), and
mix with 3 tablespoons melted butter. Pulse in a food
processor to achieve a crumblike consistency. Spoon the
stuffing into your pie plate or tart pan, and spread to
cover the bottom and sides, pressing firmly. Refrigerate,
too. Use a casserole or baking dish, and move on to the
filling and topping.
2: The filling
ingredients. This recipe is very improvisational because it
depends on what you have leftover and how much. Aim for
about 4 cups chopped cooked turkey (you can also use
chicken) and 3 cups chopped cooked vegetables. (I used
carrots, parsnips, onions and sliced mushrooms.) Mix
together in a bowl; set aside.
white sauce. Melt 3 tablespoons butter in a saucepan over
medium-heat. Cook 5 tablespoons flour in the butter until it
turns golden-brown, stirring to prevent burning, about 5
minutes. Whisk in 2 cups leftover turkey stock, if you have
it (no-salt chicken broth from the store if you don’t),
and 1 cup whole milk. Bring to a boil, whisking constantly.
Season with ½ teaspoon salt and 1/4 teaspoon black pepper.
Your sauce should have a medium-thick consistency. Remove
the pie. Toss the turkey and vegetables with the white
sauce. (If you have leftover gravy, definitely use it here.)
Pour filling into your pie crust or pan. Refrigerate,
crust. Make a double batch of pie dough in Step1 if using a
top crust. Divide in two, using half for the bottom and the
other for the top. Arrange top crust atop the filling. Press
gently to seal around the rim; cut slash marks into the top
to allow steam to escape. If you like, brush on a simple egg
wash (1 egg, beaten, mixed with 1 tablespoon water), so the
crust takes on a golden hue while baking.
Mashed potato. Spread 4 cups of cooked mashed potato evenly
over the pie. (Consider piping it on if you want a more
finished look). Dot with butter.
the pie in a 350-degree oven for 45 minutes or until heated