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Turkey and Stuffing Pie

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If you’re anything like me you will have so much leftover from Christmas Day you will have more food than you know what to do with. That’s where this Turkey and Stuffing Pie comes in.

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Ingredients

  • Cooked Chicken or Turkey
  • Leftover Stuffing (or a few sausages. Remove the skin and break into balls)
  • As much leftover veg as you want
  • Lemon Zest
  • Leftover gravy or water

Details

servings 6
Level of difficulty Easy
Preparation time 5mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Turkey and Stuffing Pie - Step 1

Heat a pan until nice and hot and add some oil. If using any raw meat, like I used the sausages, put them in first to brown.

Step 2

Turkey and Stuffing Pie - Step 2

If not, start with the cooked meat. With the pan nice and hot get a good colour and texture on the meat. Not only will this add a depth to the pie, it makes it taste very different to your carved meat on Christmas Day.

Step 3

Turkey and Stuffing Pie - Step 3

When this is coloured, add your veg. Anything goes here, just use what you have. I added tomatoes and mushrooms as I had them in the fridge, but just get all your leftovers in. Give it a toss and heat through then add the lemon zest for freshness and enough gravy or water for about 5cm in the pan. Reduce the heat and reduce the liquid by half.

Step 4

Turkey and Stuffing Pie - Step 4

Check for seasoning and transfer to your pie dish. Top with mashed potato and rough up the top with a fork, it’s these grooves that will give the texture and colour.

Step 5

Turkey and Stuffing Pie - Step 5

You can top this with a handful of cheese if you want, then cook for about 15 minutes at 200c until the top is golden and crisp.

This pie can be made entirely of leftover Christmas dinner. As it’s not Christmas I have made this from what I could find in the fridge. I’ve used chicken instead of turkey, sausages instead of stuffing and some mushrooms and tomatoes instead of leftover veg. Just replace them, or add whatever you have.

Any carrots, brussels sprouts, pigs in blankets, parsnips, cabbage, peas … You get the idea, I’ll let you know when to add them as we go. No quantities in the ingredients, just use what you have. If you have more meat or more veg, just do that. It’ll work fine and taste great.

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