NE Corner of 16th St. & Bethany Home Rd CFS Served 1,005,853


I got this recipe/idea from Sunset magazine many years ago.  It is such a favorite at our house that we make way too much Thanksgiving dinner just so we can make a bunch of them, freeze and have later in the year.

It goes like this:

After your Turkey feast, gather all the leftovers on your kitchen counter (I know that you just want to watch football and take a nap, but trust me, this is worth the effort). 

Take your dressing and press it into a deep dish pie plate to make a crust about ½ inch thick.
Dice the turkey and sprinkle it in the shell to cover the bottom. 
Mix the gravy, green bean casserole and peas and pour enough into the shell to bring it to just below the top.  Mix with the turkey.  Cover the entire pie with mashed potatoes. 

Bake at 350 until bubbling and brown on the top, about 45 minutes.

These pies freeze well. 

Defrost and follow baking instructions above, covering the pie for the first 45 minutes then bake for another 30 minutes uncovered.  

Cooking times will vary depending on your oven and how deep your pie dish is. Make sure the interior of the pie reaches at least 160 degrees and the top is lightly browned.