A Tip from Dancing Bears Restaurant
Throw your turkey bones into a pot with your leftover gravy to ensure you have enough gravy for this recipe.
Pie Shell or Pie Dough
12 ounces Leftover Turkey - White and Dark Meat
16 ounces Turkey
16 ounces Gravy
14 ounces Mashed Potatoes
12 ounces Stuffing
10 ounces Leftover Vegetables (sometimes I'll just throw in some peas but green beans are also good)
3 pinches of Fresh Cut Sage and Rosemary
- Roll out pie dough and place in large baking dish.
- Layering the ingredients is key. I try to keep them seperate so its not just a big mess inside the pie and spread in even layers; from the bottom up: stuffing, mashed potatoes, gravy, vegetables, turkey. With the gravy, fill up the rest of the pie, but make sure you're gravy is not too watery or it will effect the pie crust.
- Sprinkle your herbs.
- Close the pie and cut small slits into the top.
- Bake at 350*F until golden brown, its always best to check the bottom crust as well.