Leftovers Makeover: Thanksgiving Turkey & Harvest Veggie Potpie
Thanksgiving is one of those holidays that keeps on giving, thanks to plates and bowls piled high with mouthwatering entrees and side dishes . . . that usually wind up in piled-high plastic containers in the fridge after the big day has come and gone. If you’ve found yourself stocked with a mountain of holiday food and not enough mouths to share the awesome burden of munching, or if you simply need a break from the same-old, same-old turkey clubs, say hello to your new favorite recipe. Featuring holiday mainstays like turkey, gray, stuffing, and mashed sweet or russet potatoes, the Thanksgiving Turkey & Harvest Veggie Potpie is a leftover lover’s gastronomic delight.
Not only does this Thanksgiving Turkey & Harvest Veggie Potpie recipe make use of your star-of-the-plate leftovers, but it also incorporates extras you’re likely to have served with dinner, or at least have on hand in your fridge or freezer. Leftover peas, green beans, carrots, mushrooms, onions, broccoli, kale, zucchini—any and all of the above are tasty additions to your veggie mix. Mix them up with leftover turkey and gravy and top with some crispy onions, and you’ve got a new take on shepherd’s pie that you might even wind up anticipating more than the annual main event. (Hint: You can enjoy this leftover potpie recipe year round—without having to cook large, holiday-appropriate quantities—by purchasing the components from the rotisserie shop at your favorite grocery store.)
Ready to dig in? Don’t forget the table linens.
Thanksgiving Turkey & Harvest Veggie Potpie
Recipe by Sarah Bessette
- 2 cups leftover cooked veggies (we like ½ cup each sliced carrots, sliced green beans, sliced mushrooms, and peas)
- 2 cups cubed or pulled leftover cooked turkey
- 1 cup leftover gravy (if it’s too thick, mix ¾ cup gravy with ¼ cup chicken broth)
- 2 cups leftover stuffing
- 2 cups leftover mashed sweet or russet potatoes
- Fried onions for garnish
1. Preheat the oven to 350 degrees F.
2. Generously grease a 9-inch pie pan. Press the stuffing into the pan so that it evenly coats the sides at about ¼-inch thickness all the way around. Bake your “piecrust” for 15 to 20 minutes, until golden and a bit crispy. Remove, and let cool for 10 minutes. Turn up the oven to 400 degrees F.
3. In a bowl, combine the veggies, turkey, and gravy, and mix well. Fill the cooled pie crust with the filling. Gently pat down, then top with mashed potatoes and sprinkle fried onions over the top. Bake uncovered for 25 to 30 minutes. Allow to cool for a few minutes before serving.