Turkey Pie - AKA -Thanksgiving leftovers get a makeover. The result is meatloaf meets shepherd's pie meets Thanksgiving dinner. It looks like dessert but it tastes like a turkey dinner with all the fixins'.
Canadian Thanksgiving was celebrated this past weekend. As it was only the two of us this year, I decided to cook a chicken instead of a turkey. I made stuffing (my favourite ), mashed potatoes, gravy, roasted vegetables, and beets. Everything was great, but as usual, I made way too much and had lots of leftovers. I wanted to turn the leftovers into something completely different, and I am really happy with the way this dish turned out. I don't think my leftovers have ever looked so cute or tasted so delicious. I think Turkey Pie will be making an appearance every year.
(serves 4 - 6)
1 lb. lean ground turkey (uncooked)
1 cup traditional bread stuffing, moistened with a little chicken stock
3/4 cup cooked vegetables, finely chopped ( I used carrots, celery and onions)
1 Tbsp. Worcestershire sauce
1/2 tsp. poultry seasoning
salt and pepper to taste
3 cups of mashed potatoes, heated
gravy or cranberry sauce for serving
Preheat oven to 375 F. Mix ground turkey, stuffing, vegetables, Worcestershire, poultry seasoning and salt and pepper. Spray an 8 -inch spring form pan with cooking spray. Spread turkey mixture evenly in pan. Spread mashed potatoes on top, making a design with the tines of a fork. Bake uncovered until temperature reaches 165 F in center of meat mixture, about 1 hour and 10 minutes. Let stand for 10 minutes before cutting. Serve with hot gravy and cranberry sauce.
Tags: Turkey, Leftovers, Thanksgiving, Main