Holiday leftovers mean one thing in Haylie Duff's house: a seriously loaded Turkey Pie. Here's how to make this next-day mainstay using whatever remanants of the holiday feast you have on hand.
Television food personality and blogger Haylie Duff mentioned recenetly in an interview with MyRecipes that her favorite use for leftover holiday fare--like her Grilled Turkey or Savory Bread Pudding--is a loaded Turkey Pie. Being a something of a pie fanatic myself and knowing that like every year before it, this year, my mother will likely insist on cooking both a massive turkey and a massive ham for a relatively not-massive Christmas dinner crowd... I asked for the recipe (she's a fellow southerner, I knew she'd give it to me). I figure I can tweak it to work for ham too, as Duff assured me, the pie is completely customizeable depending on what kind of leftovers your working with. Below she's provided a general template for creating her beloved "kitchen sink" pie, but definitely feel free to alter this blueprint to suit your family's needs and tastes.
Haylie's Turkey Pie
Recipe by Haylie Duff
“I started loving turkey pie when I was little…it was my mom’s answer to leftovers! The next day she would pull all the turkey off the bone and mix it with stuffing, mashed potatoes, whatever…press it in to a pie dish and we would all wait with hungry eyes as the edges of the pie crust turned golden brown. It was my favorite as a child and is still the thing I look forward to the most as an adult. You should know, that every turkey pie is different! Feel free to add or skip anything you don’t like. I’m simply giving you a slight guideline. If you are making a turkey pie without leftovers here is what you need…"
- 1 premade pie crust, fit into a 9-inch round pie plate
- 1 prepared roasted turkey from the grocery store (you could also use a rotisserie chicken)
- 1 (10.75-oz.) can low-sodium cream of mushroom soup
- 1/2 cup frozen organic peas
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1-2 jalapeños, seeded and chopped
- 3 cloves garlic, minced
- 1 Tbsp. Dijon mustard
- 1 tsp. plack pepper
- 1 pinch sea salt
1. Preheat oven to 325 degrees.
2. Pull all the turkey off the bone and remove skin; chop turkey.
3. In a large mixing bowl, combine turkey and all remaining ingredients. Transfer mixture to the piecrust, pressing into an even layer with a rubber spatula. Bake at 325 degrees for 20 to 30 minutes or until crust is golden.
4. Top with shredded cheddar cheese, crispy onions, or crumbled potato chips, if desired.