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Thanksgiving Leftover Pie with Pecan Pie Crust

Thanksgiving Leftover Pie with Pecan Pie Crust

  • 30 minutes
  • 16 ingredients
  • Nut Pie Crust
  • Easy
  • servings
  • Update Ingredients

Ingredients

  • 2 tbsp unsalted butter
  • 1 medium sweet onion, peeled and diced
  • 1 large stalk celery, diced
  • 1 large carrot, peeled and diced
  • 1/4 cup all purpose flour
  • 1 cup chicken or turkey broth
  • 2 heaping cups diced cooked turkey
  • 3/4 cup corn kernels
  • 3/4 cup heavy cream
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup fresh chopped parsley
  • 1 tbsp fresh chopped thyme
  • 1 Diamond of California® Pecan Pie Crust
  • 1/2 cup cranberry sauce
  • 3 cups prepared stuffing

The Steps

  1. In a medium pot, melt the butter over medium heat. Add the onion, celery and carrot and sweat until the veggies are tender, 4-5 minutes.
  2. Add the flour and stir well to incorporate. Cook for 1 minute, stirring constantly. Add the broth and bring the mixture to a simmer.
  3. Stir in the turkey and corn. Simmer the mixture for 2-3 minutes. Stir in the cream, salt, pepper, parsley and thyme. Simmer for 2 minutes more, then cool completely.
  4. Preheat the oven to 375°F with the rack in the lower third of the oven). Place the pie crust on a baking sheet. Spread the cranberry sauce into the base of the pie crust in an even layer.
  5. Fill the pie with the cooled turkey filling – it should come all the way up to the edge of the crust. Pile the stuffing on top of the pie.
  6. Transfer the pie to the oven and bake until the turkey filling is bubbly and the stuffing is well toasted, 30-35 minutes. Cool at least 15 minuted before slicing and serving.
RECIPE CONTRIBUTED BY ERIN MCDOWEL

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