Got leftovers? Try Thanksgiving Pie!
I promise this hasn’t turned into a food blog. Not that there’s anything wrong with that, of course, it’s just not my thing. I *can* cook, but I’d rather go to the effort of taking pictures of food than actually cooking. :-)
The one thing I love more than the Thanksgiving meal are days of Thanksgiving leftovers. No matter which butter tub/sour cream container/other recycled makeshift storage container you reach into the fridge and grab, you pretty much are guaranteed to grab something that tastes wonderful. (Although when using things like old butter tubs for food storage, just make sure your container actually CONTAINS leftovers, and not, say, butter, before taking it to work with you for lunch… not that, er, I’ve ever done that!)
One of my favorite things to do with Thanksgiving leftovers is make Thanksgiving Pie, a recipe I came up with a disturbing number of years ago. I wrote the recipe down a couple of weeks ago for a friend of mine who has his own great leftover recipe, but I didn’t have any pictures to go with it. Then my mom made it last Friday night for dinner, with a couple of tweaks on my recipe. I was taking a quite lovely afternoon nap when she made it, so I don’t have any pictures of the construction, but here’s the recipe and a couple of final pictures.
On a side note, Mom, thanks for not only surprising me with my own recipe, but always taking the time to plate things so nicely so that it looks great in pictures. :-)
Note: there are no quantities on this because it depends on how much you want to make, how many leftovers you have, and because I’m not actually making it as I write this in order to write everything down. So I guess figure it out. :-)
Kari’s Thanksgiving Pie
1 deep-dish pie pan or cast iron frying pan (cast iron is preferable for this)
Cooked, shredded turkey
Green beans and/or corn
1 can/package of bread dough (or make your own!)
Step 1: Get a deep-dish pie pan, cast iron pan, or springform pan.
Step two: Layer the ingredients as follows:
– Mashed potatoes (about a 1″ thick layer. Try to angle them up the pan’s sides as much as possible)
– Green beans/corn
– Cranberry sauce
Step C: Put the pan in the oven and cook all of the above ingredients at 350F until the temperature in the center reads 140F. While this is cooking, roll the bread dough into small, golf-ball-sized rolls, and then flatten them out somewhat.
Step IV: When the internal temperature reaches 140F, remove the dish from the oven. Cover the top of the dish with the somewhat-flattened bread dough. They shouldn’t be touching, but they should be ALMOST touching.
Step 101*: Cook the dish until the bread on top is a nice golden-brown color and cooked in the center.
Note: in the pictures below, my mom changed the following:
1. She didn’t use rolls or another bread substance for topping. She let the mashed potatoes be the top layer.
2. In the spirit of “use the leftovers you have”, her layers were (from the bottom) stuffing, squash, mashed rutabega, sweet potato, wild rice pilaf, cranberry sauce, and mashed potatoes. She served the turkey, gravy, and green beans on the side. (As I don’t actually like gravy, this was fine with me!)
3. She used a springform pan, an idea I absolutely LOVE!! This way there’s no scooping things from the bottom of the pan–it holds its shape quite nicely!! I’m definitely going to try this sometime… I don’t actually OWN a springform pan, but I’ll have to keep an eye out. :-)
[*101=5 in binary. Didn’t anyone notice my creative numbering?]