Pilgrim Pie.
Serves: 6-8 Servings
  • 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
  1. Preheat oven to 350 degrees.
  2. Divide pie dough in half and roll out a 9" round of dough and lay it inside a pie dish.
  3. Fill the bottom of the pie dish with leftover turkey, cover the turkey in leftover gravy.
  4. Press leftover mashed potatoes on top of the turkey, and then layer the leftover stuffing on top of the mashed potatoes.
  5. Top the pie layers with the leftover cranberry sauce, even distributing and pressing into the stuffing.
  6. 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!).
  7. 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/