Creamy Turkey Leftover Pie

Creamy Turkey Leftover Pie

This Creamy Turkey Leftover Pie is the ultimate way to transform holiday leftovers into a rich, cozy, family-favorite meal. Tender turkey, vegetables, and herbs are wrapped in a velvety cream sauce and baked under a golden crust. Think elevated turkey pot pie—simple, satisfying, and deeply comforting.

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⭐ Why This Recipe Works

• Perfect for leftovers (turkey, veggies, even gravy)

• Ultra-creamy filling without being heavy

• Freezer-friendly & make-ahead

• Flexible—use what you already have

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🧾 Ingredients (9-inch pie)

Crust

• 1 double pie crust (top & bottom)
  or 1 bottom crust + puff pastry top

Filling

• 2½ cups cooked turkey, diced

• 1 cup mixed vegetables (peas, carrots, corn, green beans)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 1½ cups chicken or turkey broth

• ½ cup heavy cream (or half-and-half)

• ¼ cup leftover gravy (optional but amazing)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp dried thyme

• ¼ tsp sage or poultry seasoning

• 1 tbsp fresh parsley, chopped (optional)

Egg Wash

• 1 egg + 1 tbsp milk

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🔥 Instructions

1️⃣ Prepare the Crust

1. Preheat oven to 200°C / 400°F.

2. Line a 9-inch pie dish with the bottom crust.

3. Chill while preparing the filling.

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2️⃣ Make the Creamy Filling

1. Melt butter in a large skillet over medium heat.

2. Sauté onion for 3–4 minutes until soft.

3. Add garlic; cook 30 seconds until fragrant.

4. Sprinkle in flour; cook 1 minute, stirring constantly.

5. Slowly whisk in broth until smooth and thickened.

6. Stir in cream and gravy (if using).

7. Add turkey, vegetables, thyme, sage, salt, and pepper.

8. Simmer 3–5 minutes until rich and creamy.

9. Remove from heat and cool slightly.

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3️⃣ Assemble the Pie

1. Spoon filling into chilled crust.

2. Top with second crust or puff pastry.

3. Seal edges, crimp, and cut 3–4 vents.

4. Brush with egg wash for a golden finish.

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4️⃣ Bake

• Bake 35–40 minutes until crust is deep golden and filling is bubbling.

• If crust browns too quickly, tent loosely with foil.

• Rest 10–15 minutes before slicing.

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🧀 Optional Enhancements

• Extra Creamy: Add 2 tbsp cream cheese or mascarpone

• Cheesy Twist: Stir in ½ cup grated white cheddar or Gruyère

• Herb Boost: Fresh rosemary or tarragon

• Crunchy Top: Sprinkle flaky sea salt over crust

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🧊 Storage & Freezing

• Refrigerate: Up to 4 days

• Freeze (unbaked): Up to 3 months

• Bake from frozen: 190°C / 375°F for 50–55 minutes

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🍽️ Serving Suggestions

• Cranberry sauce or chutney

• Simple green salad

• Roasted Brussels sprouts or carrots

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🏆 Pro Tip

If your leftovers include mashed potatoes, spread a thin layer over the filling before topping with crust—this creates a luxurious, casserole-style interior.

OTHER RECIPES

An amazing turkey leftover recipe to try !

Turkey Leftover Recipe Ingredients :

* 1/4 cup chopped sweet onion
* 1/4 cup thinly sliced celery
* 4 tablespoons butter
* 1/3 cup flour
* 1 teaspoon salt
* 1/2 teaspoon coarsely ground pepper
* 2 cups chicken broth
* 2/3 cup half-and-half
* 3 to 4 cups diced turkey
* 1 tablespoon chopped pimiento
* 1 teaspoon Worcestershire sauce
* Topping
* 2 cups biscuit baking mix
* 2 tablespoons shortening
* 1/3 cup milk

Turkey Leftover Recipe INSTRUCTIONS
Heat oven to 450°.

Prepare filling:
In a skillet, melt butter over medium-low heat. Add onion and celery; saute, stirring, until tender. Blend in the flour, salt, and pepper, stirring and cooking until smooth and bubbly. Gradually add chicken broth, stirring constantly. Add milk, stirring. Continue cooking, stirring, until mixture is thickened. Add remaining filling ingredients and bring to a boil, stirring constantly. Continue stirring and cooking gently for about 30 seconds. Pour filling into an 11 1/2 x 7 1/2-inch baking dish. Keep warm in the oven while making the biscuit topping.

Prepare topping:
In a bowl, combine the baking mix, shortening, and milk. Stir with a fork to make a soft dough. Shape into a smooth ball on a floured surface and knead about 5 times. 

Pat dough into a rectangle about 11x7-inches to fit baking dish. 

Cut 4 to 6 slits in top of the dough then carefully fit over the hot filling. 

Bake for about 15 to 20 minutes, until topping is browned and filling is bubbly. 

The turkey leftover recipe is ready to serves 6 persons...great ! Enjoy it !
fruit-turkey-leftover-salad.

VIDEO:

Turkey Broccoli Quiche

Turkey Broccoli Quiche

This Turkey Broccoli Quiche is rich, creamy, and packed with savory flavor—perfect for brunch, lunch, or an easy dinner. Tender turkey, crisp-tender broccoli, and melty cheese are baked into a silky custard inside a flaky crust. It reheats beautifully and can be made ahead.

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⭐ Why You’ll Love This Quiche

• Balanced & hearty: Protein-rich turkey with fresh vegetables

• Versatile: Works for breakfast, brunch, or dinner

• Make-ahead friendly: Tastes even better the next day

• Customizable: Swap cheeses or vegetables easily

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🧾 Ingredients (9-inch quiche)

Crust

• 1 9-inch pie crust (store-bought or homemade), unbaked

• Optional: 1 tsp olive oil for brushing

Filling

• 1½ cups cooked turkey, diced or shredded

• 1½ cups broccoli florets, finely chopped

• 1 cup shredded cheese (Swiss, sharp cheddar, Gruyère, or mozzarella)

• 4 large eggs

• 1 cup heavy cream (or ¾ cup milk + ¼ cup cream)

• 1 small onion, finely diced

• 1 clove garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp nutmeg (optional but recommended)

• ½ tsp dried thyme or Italian seasoning

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🔥 Instructions

1️⃣ Prep the Crust

1. Preheat oven to 190°C / 375°F.

2. Fit the pie crust into a 9-inch dish.

3. Prick the bottom with a fork and blind bake for 8–10 minutes until lightly set.
   (This prevents a soggy bottom.)

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2️⃣ Cook the Vegetables

1. Heat 1 tsp olive oil in a skillet over medium heat.

2. Sauté onion for 3–4 minutes until soft.

3. Add garlic and broccoli; cook 2–3 minutes until broccoli is bright green and just tender.

4. Remove from heat and cool slightly.

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3️⃣ Make the Custard

1. In a large bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme.

2. Stir in turkey, broccoli mixture, and shredded cheese.

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4️⃣ Assemble & Bake

1. Pour filling into the pre-baked crust.

2. Smooth the top gently.

3. Bake for 35–45 minutes, until the center is just set and the top is golden.

4. Rest for 10–15 minutes before slicing.

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🧀 Flavor Variations

• Low-Carb: Skip the crust and bake in a greased dish

• Extra Creamy: Add 2 tbsp cream cheese to the egg mixture

• Smoky: Use smoked turkey and smoked cheddar

• Herb-Forward: Add fresh parsley, chives, or tarragon

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🧊 Storage & Reheating

• Refrigerate: Up to 4 days, tightly covered

• Freeze: Up to 2 months (cool completely before freezing)

• Reheat: 160°C / 325°F oven for 15 minutes or microwave gently

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🍽️ Serving Ideas

• Fresh green salad with lemon vinaigrette

• Roasted potatoes or sweet potatoes

• Light fruit salad for brunch

OTHER RECIPES

A nice Turkey leftover recipe to try !

Turkey Leftover Recipe Ingredients :

* 1 9-inch pie shell, unbaked
* 3/4 cup chopped fresh broccoli
* 2 tablespoons finely chopped onion
* 1 tablespoon butter
* 3/4 cup chopped cooked turkey
* 1/2 cup shredded Gruyere or Swiss cheese
* 3 eggs
* 1 1/4 cups half-and-half
* 1 teaspoon curry powder
* 1/2 teaspoon salt

Turkey Leftover Recipes Instructions :
In a large skillet over medium-low heat, cook broccoli and onion, stirring frequently, until tender. Drain.

Sprinkle broccoli and onion, turkey, and cheese into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425° for 15 minutes.

 Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.
The Turkey leftover recipe is ready to serve...nice !
Turkey leftover - Lattice-topped-turkey-pie.

VIDEO:

FRUIT & TURKEY SALAD

FRUIT & TURKEY SALAD

🥗 Fruit & Turkey Salad

Ingredients

Base

• 2 cups cooked turkey, diced or shredded (roasted or smoked)

• 1 apple, diced (Honeycrisp, Fuji, or Gala recommended)

• 1 cup grapes, halved (red or green)

• ½ cup pineapple chunks or mandarin oranges (drained if canned)

• ¼ cup dried cranberries or raisins

• ¼ cup celery, finely sliced

• ¼ cup chopped pecans, walnuts, or almonds (toasted if possible)

Creamy Dressing

• ⅓ cup mayonnaise (or half mayo, half Greek yogurt)

• 1–2 tsp Dijon mustard

• 1 tsp lemon juice

• ½–1 tsp honey or maple syrup (adjust sweetness)

• Salt & black pepper to taste

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Instructions

1. Prep the Ingredients
   Chop turkey, fruit, celery, and nuts into bite-size pieces.

2. Make the Dressing
   In a small bowl, whisk together mayo, mustard, lemon juice, honey, salt, and pepper.

3. Combine
   In a large bowl, gently toss turkey, fruit, celery, cranberries, and nuts.

4. Mix & Chill
   Add the dressing and toss lightly to coat.
   Chill 15–30 minutes for flavors to blend.

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Serving Options

• On a bed of lettuce or mixed greens

• As a sandwich or wrap

• Stuffed in pita pockets

• As a croissant filling

• On top of crackers

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Add-In Ideas (Choose 1–3)

• Sliced strawberries or blueberries

• Avocado cubes (add before serving)

• Poppy seeds

• Chopped fresh herbs: parsley, basil, chives, or tarragon

• A sprinkle of feta or goat cheese

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Healthy Swap Tips

Ingredient	Swap
Mayo	Greek yogurt, avocado mayo
Nuts	Pumpkin seeds or sunflower seeds
Turkey	Rotisserie chicken or tofu cubes
Cranberries	Pomegranate seeds or dried apricots

We make this salad for a refreshing lite lunch.
INGREDIENTS

• 2 cups chopped cooked turkey
• 1/2 cup sliced celery
• 1/2 cup plain low-fat yogurt
• 1 Tbsp mayonnaise
• 1 Tbsp honey
• 1 tsp grated orange rind
• 1/8 tsp salt
• 2 medium oranges, peeled and sectioned lettuce leaves
• 1 cup fresh strawberries halved
• 1 small banana, sliced

INSTRUCTIONS
Combine turkey and celery; set aside. Combine yogurt and next 4 ingredients; pour over turkey mixture, and toss gently. Cover and chill.
Arrange orange sections on individual lettuce lined plates. Just before serving, add strawberries and banana to turkey mixture; toss gently and spoon onto plates. The Turkey leftover recipe is ready...nice !
herbed-turkey-tetrazzini.

VIDEO:

TEX-MEX TURKEY CHILI

TEX-MEX TURKEY CHILI

⭐ Tex-Mex Turkey Chili

Ingredients

• 1 ½ – 2 lbs ground turkey (light or dark meat)

• 2 tbsp olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3–4 cloves garlic, minced

• 1–2 jalapeños, minced (optional, adjust for heat)

• 1 can (15 oz) crushed tomatoes or tomato sauce

• 1 can (14–15 oz) diced tomatoes (fire roasted preferred)

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (15 oz) pinto or kidney beans, rinsed and drained

• 1 cup chicken broth (add more if you prefer thinner chili)

• 1–2 tbsp tomato paste

• 1 cup frozen or canned corn (optional)

• 1 tsp Worcestershire sauce (optional but adds depth)

Tex-Mex Seasoning

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional)

• 1 tsp dried oregano

• ½ tsp ground coriander (optional)

• Salt & black pepper to taste

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Instructions

1. Brown the turkey
   Heat oil in a large Dutch oven or heavy pot. Add ground turkey and cook until lightly browned, breaking it into small pieces. Season with salt and pepper.

2. Sauté the vegetables
   Add onion, bell peppers, jalapeño, and garlic. Cook until soft and fragrant, about 5–7 minutes.

3. Add spices
   Stir in chili powder, cumin, paprika, cayenne, oregano, and coriander. Let spices toast for 30–45 seconds.

4. Add tomatoes, beans & broth
   Mix in crushed tomatoes, diced tomatoes, tomato paste, beans, corn, Worcestershire, and chicken broth. Stir well.

5. Simmer
   Bring to a gentle boil, then reduce heat. Simmer uncovered 30–45 minutes, stirring occasionally until thick and flavorful. Add more broth if needed.

6. Taste and adjust seasoning
   Add more salt, pepper, or heat as desired.

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Serving Suggestions

Top with any combination of:

• Shredded cheddar or pepper jack cheese

• Sour cream or Greek yogurt

• Sliced avocado

• Fresh cilantro

• Lime wedges

• Crushed tortilla chips

• Pickled jalapeños

Serve with warm cornbread, tortillas, or rice.

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Optional Flavor Enhancements

• Add 1–2 tsp cocoa powder or small square of dark chocolate for smoky richness

• Add chipotle in adobo for spicy smoke

• Add a splash of lime juice before serving

• Use beer instead of broth for deeper flavor

Ever think of making chili with that leftover turkey?? Try this turkey leftover recipe..a nice one !!

INGREDIENTS

* 1 cup chopped onion
* 2 cloves garlic, minced
* 1 Tbsp vegetable oil
* 1 Tbsp chili powder
* 1 tsp cumin seeds
* 1 tsp sugar
* 1 (8-oz) can tomato sauce
* 1 (10 oz) can tomatoes and green chiles, undrained
* 1 (15 oz) can red kidney beans drained
* 2 cups shredded cooked turkey breast
* 3/4 cup water

INSTRUCTIONS
Combine onion, garlic, and oil in a 2 quart glass measure.

Cover and microwave at high 3 minutes or until onion is tender,stirring every minute.Add chili powder and next four ingredients; stirring well.Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.Add remaining ingredients; stir well.
Microwave, uncovered, at high 6 minutes or until thoroughly heated.
The Turkey leftover recipe is ready to serve.. Enjoy it !
fruit-turkey-salad.

VIDEO:

TEX-MEX TURKEY CHILI LEFTOVER

TEX-MEX TURKEY CHILI LEFTOVER

This straightforward leftover turkey chili recipe is the ideal method to savor Thanksgiving turkey the following day! It can be slowly simmered in either a crockpot or an Instant Pot, and can be prepared shredded or chunky – it results in a thick, hearty chili that yields 8 servings and also freezes well!

Leftover Turkey Chili

I never allow guests to leave with leftover turkey. I aim to preserve as much as possible for this fantastic recipe. It is irrelevant whether the turkey is already sliced or still on the bone. The only crucial aspect is to remove as much of the skin as possible.

This recipe is not at all watery. It does not contain any broth, so the ingredients cook in the juices from diced tomatoes and salsa alone. It is pleasantly thick with plenty of texture, and as an added benefit, it will fill your home with a delightful aroma as it simmers slowly!

This recipe bears similarities to my spicy crockpot beef chili, with a few key distinctions. This version is not as spicy (though it could be made spicier by using a hot salsa), it incorporates corn, berbere spice instead of smoked paprika, and a touch of barbecue sauce to enhance the flavor.

The Simple Process

Initially, we will dice bell peppers, onion, and jalapeños, and shred or chop our roasted turkey into preferred chunk sizes.

Subsequently, we will sauté the peppers and onion in a large skillet with olive oil.

Next, we will add the chopped turkey and spices, stirring everything together thoroughly.

Finally, we will drain the beans and add them, along with corn, salsa, barbecue sauce, and diced tomatoes into the pot with the vegetables and turkey. We will allow it to slow cook on HIGH for 4 hours before serving.

Ingredient Notes

diced tomatoes – Ensure that you do not use diced tomatoes with added flavorings such as basil, and avoid “petite” diced tomatoes. You should opt for large, chunky varieties.

black & kidney beans – I utilized black and kidney beans, but you can substitute with nearly any type of bean for this chili. Some excellent alternatives include black-eyed peas, cannellini beans, pinto beans, great northern beans, and lima beans.

This simple leftover turkey chili recipe is the perfect way to enjoy Thanksgiving turkey the next day! It can be slowly cooked in either a crockpot or an Instant Pot, and can be made shredded or chunky – it results in a thick, hearty chili that serves 8 and also freezes well!

Leftover Turkey Chili

I never let guests leave with leftover turkey. I strive to keep as much as possible for this wonderful recipe. It does not matter if the turkey is already sliced or still on the bone. The only important thing is to remove as much of the skin as possible.

This recipe is not watery at all. It does not include any broth, so the ingredients cook solely in the juices from diced tomatoes and salsa. It is pleasantly thick with ample texture, and as an added bonus, it will fill your home with a lovely aroma as it simmers slowly!

This recipe is similar to my spicy crockpot beef chili, with a few key differences. This version is not as spicy (although it could be made spicier by using a hot salsa), it includes corn, berbere spice instead of smoked paprika, and a hint of barbecue sauce to enhance the flavor.

The Simple Process

First, we will dice bell peppers, onion, and jalapeños, and shred or chop our roasted turkey into desired chunk sizes.

Next, we will sauté the peppers and onion in a large skillet with olive oil.

Then, we will add the chopped turkey and spices, mixing everything together thoroughly.

Finally, we will drain the beans and incorporate them, along with corn, salsa, barbecue sauce, and diced tomatoes into the pot with the vegetables and turkey. We will allow it to slow cook on HIGH for 4 hours before serving.

Ingredient Notes

diced tomatoes – Make sure to avoid using diced tomatoes with added flavorings such as basil, and steer clear of “petite” diced tomatoes. You should choose large, chunky varieties.

black & kidney beans – I used black and kidney beans, but you can replace them with nearly any type of bean for this chili. Some excellent

How to Easily Slice a Jalapeño

To effortlessly remove the center and seeds from jalapeños, utilize an apple peeler! Begin by cutting off the stem, then employ the apple peeler to scoop around the edges, inside the pepper. This will allow you to easily extract the entire white center and shake out the seeds prior to slicing the pepper.

How to Prepare This Recipe – Step by Step

A collage of 4 numbered images demonstrating how to prepare leftover turkey chili.

1. Chop 3 bell peppers, 1 large onion, and 3 jalapeño peppers into small pieces.

2. Eliminate any skin and cut the roasted turkey into small, chunky portions. Aim for 2 heaping cups of chopped turkey. Alternatively, you may shred the turkey using 2 forks if you prefer a shredded turkey chili.

3. Pour 2 tablespoons of olive oil into a large, 14-inch skillet. Sauté the peppers and onions, turning them frequently, until they are browned, which should take about 20 minutes.

4. Once the peppers and onions are lightly browned, incorporate the chopped turkey, 2½ tablespoons of chili powder, 2 tablespoons of berbere spice, 1 tablespoon of garlic powder, 1½ teaspoons of salt, and 1 teaspoon of pepper into the skillet. Stir everything well.

2 images depicting how to complete the turkey chili recipe.

5. Drain any liquid from canned corn and beans, as you do not want this added to the chili.

6. Combine 1 can (15.5 oz.) of kidney beans, 1 can (15.5 oz.) of black beans, 1 can (14.5 oz.) of diced tomatoes (with juice), 16 oz. of salsa, 1 can (15.5 oz.) of corn, and 1 tablespoon of barbecue sauce into your crockpot (or Instant Pot) along with the turkey and cooked vegetables. Stir, cover with the lid, and slow cook on HIGH for 4 hours. If using an Instant Pot, simply select the slow cook setting. Once finished, remove the lid, stir, and serve.

Recipe Notes

If you lack sufficient leftover roasted turkey for the recipe, you can always incorporate some cooked ground turkey.

Increase the salt if you plan to freeze the dish, as salt diminishes in flavor over time. I typically add an additional half teaspoon of salt if I know I will be freezing it for later use.

To reheat if not frozen, microwave an 8-ounce serving for 2½ minutes.

To reheat from frozen, place an 8-ounce portion in the microwave for 3 minutes, then take it out and stir. Continue microwaving for an additional 3 minutes.

It is advisable not to freeze everything as a single large block of ice. If you do not plan to thaw the entire quantity at once, it becomes challenging to divide it into portions for future use. I utilize silicone "Souper Cubes" to freeze my chili into ideal 8-ounce servings.

Notes

In the event that you lack sufficient leftover roasted turkey to prepare the recipe, you may always incorporate some cooked ground turkey.

If you plan to freeze it, consider adding more salt. Salt tends to lose some of its flavor over time. I typically include an additional half teaspoon of salt if I anticipate freezing it for later use.

To reheat when not frozen, microwave an 8-ounce portion for 2½ minutes.

To reheat from frozen, microwave an 8-ounce portion for 3 minutes, remove and stir. Microwave for another 3 minutes.

TURKEY LEFTOVER RECIPE INGREDIENTS

• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 Tbsp vegetable oil
• 1 Tbsp chili powder
• 1 tsp cumin seeds
• 1 tsp sugar
• 1 (8-oz) can tomato sauce
• 1 (10 oz) can tomatoes and green chiles, undrained
• 1 (15 oz) can red kidney beans drained
• 2 cups shredded cooked turkey breast
• 3/4 cup water

TURKEY LEFTOVER RECIPE INSTRUCTIONS
First of all combine onion, garlic, and oil in a 2 quart glass measure.
And then cover and microwave at high 3 minutes or until onion is tender, stirring every minute.
Next is to add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Ready to serve for 6 cups ..enjoy the turkey leftover !

FRUIT & TURKEY SALAD-

FRUIT & TURKEY SALAD 

When it comes to organizing a holiday feast, our family often has larger appetites than our stomachs can accommodate. How about you? I am unsure how we manage this each year, but between my parents and myself, we prepare twice the amount of food that is necessary!

The advantage of over-preparing, of course, is that we enjoy several days of minimal cooking responsibilities due to the abundance of leftovers.

Here is a simple and quick method to utilize some of those turkey leftovers—a Turkey Waldorf Salad. This version includes apples and celery, similar to the traditional Waldorf, but substitutes toasted pecans for walnuts and dried sweetened cranberries in place of grapes.

The salad is assembled swiftly with a sweet and tangy honey mayo sour cream dressing.

TURKEY LEFTOVER RECIPE INGREDIENTS

• 2 cups chopped cooked turkey
• 1/2 cup sliced celery
• 1/2 cup plain low-fat yogurt
• 1 Tbsp mayonnaise
• 1 Tbsp honey
• 1 tsp grated orange rind
• 1/8 tsp salt
• 2 medium oranges, peeled and sectioned lettuce leaves
• 1 cup fresh strawberries halved
• 1 small banana, sliced

TURKEY LEFTOVER RECIPE INSTRUCTIONS 

 Combine turkey and celery; set aside. Combine yogurt and next 4 ingredients; pour over turkey mixture, and toss gently. Cover and chill. Arrange orange sections on individual lettuce lined plates. Just before serving, add strawberries and banana to turkey mixture; toss gently and spoon onto plates. Cool. Enjoy the FRUIT & TURKEY SALAD-!!!

FRUIT & TURKEY SALAD VIDEO :

LATTICE-TOPPED TURKEY PIE

LATTICE-TOPPED TURKEY PIE 

TURKEY LEFTOVER RECIPE INGREDIENTS

• 2 cups chopped cooked turkey
• 1 10 oz. pkg frozen English peas
• 1 cup (4 oz.) shredded sharp cheddar cheese
• 1 cup diced celery
• 1/2 cup soft breadcrumbs
• 1/4 cup chopped onion
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup mayonnaise
• 3 dashes hot sauce
• 1 (8 oz.) can crescent dinner rolls
• 2 tsp sesame seeds
• radish slices (optional)
• fresh parsley (optional)

TURKEY LEFTOVER RECIPE INSTRUCTIONS: 

 Combine first 10 ingredients; mix well. Spoon into a 12x8x2 -inch baking dish. Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. Arrange strips in a lattice design across the top of your casserole. Sprinkle with sesame seeds. Bake at 350 for 35 minutes. Garnish with radish slices and fresh parsley sprigs, if desired. Cool. Enjoy the LATTICE-TOPPED TURKEY PIE recipes !!!

LATTICE-TOPPED TURKEY PIE VIDEO :;