Here’s another way to use up your leftover turkey–white or dark meat–does not matter. Serve this delicious savory pie with a salad and a little leftover cranberry sauce and you have a great meal that is easy to prepare.
I have no picture of this particular pie but trust me, it looks just like the rest of my pies! The crust would be adorable if I could find a tiny chicken cookie cutter to make the vents………hummmmmm…….going to have to go on hunt for that………
After Thanksgiving Savory Turkey and Apple Pie
1-15 oz package refrigerator pie crust
2 tablespoons butter
2 tablespoons olive oil
2 cups chopped sweet onion
1/2 cup flour
2 teaspoons dried sage
1 teaspoon thyme
4 cups canned or homemade chicken or turkey stock
5 cups cubed cooked turkey
1-21 oz can apple pie filling or 2 cups fresh tart apples, peeled, cored and cubed
Salt & pepper to taste
2 tablespoons milk
In a large saucepan over medium heat, melt the butter and olive oil together. Add onions and cook until they beginning to turn golden, about 15 minutes, stirring occasionally. Sprinkle in the flour, sage and thyme and stir to coat the onions. Lower the temperature to medium low and cook until the mixture is a light caramel color, about 10 minutes. Slowly whisk in the stock and bring the mixture to a boil, whisking continuously. After gravy boils, remove pan from heat and stir in turkey and apple pie filling. Season the filling to taste with salt & pepper.
Preheat oven to 375 degrees.
Place or unroll pie crust and put into 9 1/2″ pie plate—I recommend glass so that you can see the bottom crust browning. Fill crust with turkey and apple mixture and top with remaining crust. Crimp edges to seal and brush top crust with milk. Cut small vents in top crust before baking. Cook pie in preheated oven 45-55 minutes or until bottom crust is browned. Cover pie lightly with foil if browning too fast on top. Allow pie to sit for 10-15 minutes before slicing. Enjoy!
Good Morning Gloucester 