If you are like me, then you still have leftover turkey. Eating a plate of leftovers for several days after the holiday leaves you tired of eating turkey, stuffing, gravy, potatoes and any other casserole you might have hanging around your refrigerator.
You also may not feel like making pie crust from scratch...in that case, I have a solution. But we all know there is nothing like a homeade crust, so I'll give you that recipe too!
Jiffy Mix Dough
2 cups Jiffy Baking Mix
2/3 cup milk
Mix it together with a fork. Shape with your hands and roll out or store it in the fridge, wrapped tightly, until later.
Homeade Pie Crust
4 cups flour
1-1/3 cup shortening, plus one good plop
1 tsp salt (optional)
3/4 cup cold water
Put flour and salt into bowl. Cut in shortening thoroughly. Add water. Blend with a fork and shape with your hands. Separate 1/2 and wrap tightly in plastic wrap. Refrigerate or freeze until later. Makes 2-3 double crusted pies.
Now that we've got our crust done, do you have any gravy left? Any leftover turkey drippings? I kept the extra drippings thinking that I would be making pies a few days later...so I can make gravy just as good as it was on Thanksgiving!
What you want to do is make up some more gravy for the inside of your pie. Once you have that made, add in your leftover turkey and any veggies you might want in there. I usually add in green beans and corn. If you want potatoes, I would recommend making the gravy thinner since the starch of the potatoes will thicken up the inside of the pie.
If you use the Jiffy mix, I would just use it as the top of the pie. Load up a large casserole dish with your turkey mixture and then put the rolled out crust on top of the dish, tucking in the sides. Beat an egg and brush the top, and make a few small slits over the top to let the steam escape. Bake at 350 for an hour or so.
If you use the homeade pie crust, roll out the bottom, place in a pie pan. Fill it up with your turkey mixture and roll out the top crust, placing it on top. Press the edges together and crimp it with your fingers. Brush the top with a beaten egg and makes some fork holes in it. Bake at 350 for an hour or so.
(The baking time is all going to depend on how hot your turkey mixture is...and you want to make sure that the dough is fully cooked through)
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