After Thanksgiving (here in the States) or after a huge feast in general, one has to figure out what to do with the leftovers. It can get boring to just microwave some gelatinous gravy and a plate full of the undead remains of your favorite bird. This is a recipe that can make several meals and allow you to enjoy the different tastes.
Stuffs:
- About two pounds of pie dough. Can be homemade, store-bought, or frozen.
- Pinch of flour
- 1/2 cup of stuffing
- 1/2 cup of sweet potatoes, mashed
- 3/4 cup of diced turkey
- 1/4 cup of cranberry sauce (optional)
- 1/8 cup of gravy (optional)
- Egg wash (1 egg mixed with a tablespoon of milk)
Do-Its:
- Set your oven to 350 and preheat.
- Roll out the pie dough until between an eighth and a quarter inch thick.
- Cut out pairs of 5-inch circles. Re-knead and roll out leftover dough until you have used up all the dough.
- On a baking sheet, put a layer of parchment, dust with flour, and add half of the dough circles.
- Leaving a quarter-inch border, layer on a teaspoon of sweet potato.
- Layer on 2 teaspoons of stuffing.
- Top with 2 1/4 teaspoons of turkey.
- If using cranberry sauce, add a teaspoon on top of the turkey.
- If using gravy, add a half-teaspoon of gravy on the top of the pile.
- Repeat until all circles on the baking sheet are filled.
- Brush the egg wash around the 1/4-inch rims.
- Place a dough circle on top of each pie and use a fork to seal the edges together.
- Brush the tops of each pie with the remainder of the egg wash.
- Using a sharp knife, make three slits in the top of each pie.
- Bake around 30 minutes or until the crust is golden brown and cooked through.
- Let cool for five minutes and serve with extra gravy for dipping if desired.
You can keep these in the fridge for a fast meal or even a packed lunch for school or work. They can also be frozen for later resurrection. Enjoy!
Fee Fi Foe Fum