Thanksgiving Leftover Pie With Cornbread Crust
Thanksgiving leftover pie turns leftover turkey and all your favorite Thanksgiving sides into one hearty, comforting meal. It’s an easy day after Thanksgiving dinner that gives those leftovers a delicious new life instead of serving the same plate all over again.
We all wake up on Black Friday with our fridge packed to the brim with Thanksgiving leftovers.
And after all that hard work of making the big meal, you can bet I don’t want any of that to go to waste.
I also really don’t want to cook from scratch for at least 3 business days after the holiday either to be honest.
This Thanksgiving leftover pie solves both problems.
Instead of reheating a little bit of everything and calling it dinner, this leftover pie brings all the leftover holiday favorites together into one cozy casserole style meal that’s easy to throw together.
It’s also easy to customize based on what you have hanging around, so you can use your favorite leftovers and skip anything that didn’t make it onto your original Thanksgiving plate.
Ingredients
To make this you’ll need:
- Stuffing– Cooked, cooled cornbread stuffing. If you have other leftover stuffing, you can use that instead but then you won’t have a cornbread crust.
- Egg
- Gravy– Turkey gravy or chicken gravy if you can’t find turkey gravy or don’t have any leftover.
- Turkey– Leftover diced turkey.
- Green beans– A well-drained can of French style green beans.
- Cheese– Shredded cheddar.
- Salt and pepper– To taste.
- Mashed potatoes– Cooled, prepared mashed potatoes.
- Half and half
- French fried onions– The kind you put on top of green bean casserole.
How to Make
Thanksgiving leftover pie is very easy to make.
Mix the stuffing and egg together in a mixing bowl until they are evenly combined.
Transfer the mixture to the 9″ pie plate you’ve sprayed with nonstick spray, pressing it into an even layer and up the sides some to form a crust.
Bake the crust at 350° for 18-20 minutes.
Then, stir together the gravy, turkey, beans, and cheese in a mixing bowl.
Spread this mixture out onto the baked cornbread crust in an even layer.
Set it aside.
Stir together the potatoes and half and half in another mixing bowl.
Gently spread out the mashed potatoes evenly over the pie.
Bake it again at 350° for 20-25 minutes or until the pie is hot and bubbly at the edges.
Sprinkle the french fries onions evenly out overtop of the pie and bake the pie for another 5 minutes.
Take the hot pie out of the oven and let it rest for 5-10 minutes so it sets.
Slice, serve warm, and enjoy!
Storing Leftovers
Store leftovers in an airtight container or tightly covered in the pie plate in the fridge.
Reheat them in the oven or microwave until warm.
The amount of time the pie will keep depends on when you made the turkey.
Leftover turkey is only safe to eat within 4 days of the first time you cook it.
Tips and Tricks
- You can double this recipe in a 9×13″ pan to feed a larger crowd.
- Don’t skip the cooling time. This allows the filling to set up so that the pie isn’t a complete runny mess when serving.
- Feel free to vary the ingredients in the filling a bit based on what leftovers you have. For example, if you have leftover corn, use that instead of the green beans. It’s very flexible.
Other Thanksgiving Leftover Recipes
Thanksgiving leftover pie is a yummy casserole style way to eat your holiday meal again.
Make it and enjoy!
Looking for other Thanksgiving leftover recipes?
Try these:
- Thanksgiving Leftover Turkey Meatballs
- Leftover Mashed Potato Soup
- Leftover Turkey Salad
- Thanksgiving Leftover Sliders
- Leftover Pumpkin Pie Milkshake
If you’ve tried this THANKSGIVING LEFTOVER PIE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Thanksgiving Leftover Pie With Cornbread Crust
Ingredients
- 2 cups cooked, cooled cornbread stuffing
- 1 large egg lightly beaten
- 1 cup turkey gravy
- 1 1/2 cups diced turkey
- 1 15 oz can french style green beans well drained
- 1/2 - 3/4 cup shredded cheddar cheese
- salt & pepper to taste
- 2 cups cooled prepared mashed potatoes
- 1/4 cup half & half
- 1/2 cup french fried onions
Instructions
- Spray a 9" pie plate with nonstick cooking spray. Set aside.
- Add the stuffing and egg to a mixing bowl, then mix together until evenly combined. Transfer the mixture to the pie plate and press out into an even layer and up the sides some to form a 'crust'.2 cups cooked, cooled cornbread stuffing, 1 large egg
- Bake at 350° for 18-20 minutes.
- Add the gravy, turkey, beans, and cheese to a mixing bowl. Stir everything together until evenly combined. Season with salt and pepper, to taste. Transfer this mixture to the baked cornbread crust, and spread it out in an even layer. Set aside.1 cup turkey gravy, 1 1/2 cups diced turkey, 1 15 oz can french style green beans, 1/2 - 3/4 cup shredded cheddar cheese, salt & pepper
- Add the potatoes and half & half to another mixing bowl and stir together until evenly combined. Add in dollops to the top of the pie, then gently spread out in an even layer that covers the dish.2 cups cooled prepared mashed potatoes, 1/4 cup half & half
- Bake again at 350° for 20-25 minutes, just until the mixture's hot & bubbly at the edges.
- Sprinkle the french fries onions evenly out overtop of the pie, then continue baking for another 5 minutes.1/2 cup french fried onions
- Carefully remove the hot pie from the oven and let it rest for 5-10 minutes- to cool and finish setting up.
- Slice, serve warm, and enjoy!
Notes
- You can double this recipe in a 9x13" pan to feed a larger crowd.
- Don't skip the cooling time. This allows the filling to set up so that the pie isn't a complete runny mess when serving.
- Feel free to vary the ingredients in the filling a bit based on what leftovers you have. For example, if you have leftover corn, use that instead of the green beans. It's very flexible.
Nutrition
