Pilgrim Pie.
- Pie Crust, make extra when cooking your thanksgiving pies, or grab a store-bought crust
- Leftover Turkey, about 1.5 Cups
- Leftover Gravy, about ¼ Cup
- Leftover Mashed Potatoes, about 1 Cup
- Leftover Stuffing, about 1 Cup
- Leftover Cranberry Sauce, about ½ Cup
- Preheat oven to 350 degrees.
- Divide pie dough in half and roll out a 9" round of dough and lay it inside a pie dish.
- Fill the bottom of the pie dish with leftover turkey, cover the turkey in leftover gravy.
- Press leftover mashed potatoes on top of the turkey, and then layer the leftover stuffing on top of the mashed potatoes.
- Top the pie layers with the leftover cranberry sauce, even distributing and pressing into the stuffing.
- Add the top layer of pie dough on top to seal the pie closed (try a lattice woven crust to let the cranberries peak through!).
- Bake for 25-35 minutes, until crust is golden brown and insides are bubbling hot, serve immediately.
Recipe by DomestikatedLife at https://domestikatedlife.com/2016/11/16/pilgrim-pie/
3.5.3226