Turkey Leftover Pie With Cranberry Date Stuffing Recipes

Steps:

• Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high. Add leeks, carrots, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes.
• On a lightly floured surface, roll dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture. Fold dough over, leaving center exposed. Brush dough with egg; bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. (If browning too quickly, tent with foil.) Let cool at least 30 minutes before serving.

Steps:

• In a large bowl, combine the egg, broth and butter. Stir in stuffing. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , For filling, in a large skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour until well blended. Stir in the turkey, peas, parsley, Worcestershire sauce and thyme. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. , Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 350 degrees (176 celsius).
• Cook vegetable mix according to package instructions; drain well.
• Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
• If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
• Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
• Pour gravy over the vegetable/turkey mixture.
• Top with stuffing, spreading evenly over all.
• Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

Steps:

• Roll out the pastry on a floured surface so that it's just thinner than a £1 coin. Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids - you may need to re-roll the trimmings. Push the larger circles into 8 holes of a muffin tin, then divide the turkey, cream and cranberry sauce between them. Season well and brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
• Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden. Serve warm, or leave to cool and enjoy cold.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
• Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Steps:

• Preheat oven to 350°. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 10-15 minutes., In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust., In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter. If desired, sprinkle with onions. Bake until heated through and lightly browned, 20-25 minutes.