This is one of several ways that I love to eat left over turkey and dressing from Thanksgiving.  In fact, most of the meal ends up in this great pie. With only two people eating on it, it can make 3 to 4 additional meals. It’s easy to make and so tasty.

Turkey & Dressing Pie

1 1/2 cups of leftover Dressing
2 cups Turkey, chopped or diced
1 1/2 cups leftover Smashed Turnips with Leeks (or potatoes, if you used those)
1 cup Green Beans with Bacon and Garlic
1/2 cup Celery, trimmed and chopped (include the leaves)
1/2 cup Onions, chopped
1 cup Broccoli, parboiled and chopped
1/2 cup Turkey Gravy or Chicken Stock
1 tablespoon Butter
1/2 cup Heavy Cream
1 teaspoon Cornstarch

Preheat oven to 350 degrees F.  Spray a deep dish pie plate or an 8″ square casserole pan with cooking spray.

Line the pan with the dressing. Go up the sides if you have enough, otherwise, just spread it on the bottom of the pan. Put in the oven for about 10 minutes to set. Pull out and set aside.

In a deep sided pan, melt the butter and add the onions and celery and saute until just tender. Add the turkey gravy or chicken stock and the heavy cream. Stir to mix. Add the cornstarch to a cup with about 1/4 cup of water and mix well. Add to the cream mixture to begin to thicken it. Mix in the broccoli, green beans and the turkey. Let cook on low for about 10 minutes, then pour or spoon the mixture into the dressing lined pan. Top with the mashed turnips and cauliflower and spread it smoothly across the top. Sprinkle cheddar cheese over the top.

Bake for 30 to 40 minutes until the cheese is completely melted and slightly browned. Cut into 6 or 8 wedges and serve with cranberry sauce on the side. Delicious!

The carb count for this will vary with the type of low carb bread dressing you use as well as if you use potatoes or Smashed Turnips or a straight cauliflower smash.  It should come out to about 8 to 9 net carbs per serving with 1/6 of the pie and a little less for 1/8.

Original Post on 12/3/2013 2:47 PM