Eric Reeves’ Leftover Turkey Pie Recipe

Thanksgiving Recipes from our RESA Leaders! Leftover Turkey Pie from Eric Reeves.

Thanksgiving Recipes from our RESA Leaders! Leftover Turkey Pie from Eric Reeves.

The RESA North Carolina State President Eric Reeves shares one of his favorite Thanksgiving recipes, and it’s not one that you would find on the table the day of Thanksgiving – perhaps over the next couple of days! Give it a try, post a photo of your results and tag @Resahq so we can see!

Leftover Turkey Pie

Ingredients:

  • Turkey, cut up or shed
  • Green Beans or Casserole
  • Dressing
  • Pie crust (bottom and top)
  • Pepper Jack cheese (shredded)
  • Cheddar Cheese (shredded)
  • 1 Can of Low Sodium Cream of Mushroom Soup (can switch to your favorite)
  • 1 1/2 Cup Half and Half
  • 1 T Sage (chopped or ground)
  • 1 1/2 t Fresh ground pepper
  • 1 T Thyme
  • Salt (to taste based on the seasoning already cooked in the ingredients)
    *Note: Add 1t of Cayenne Pepper to “jazz it up”

Instructions:

  • Pre-Heat oven to 375°
  • In large pot, mix together Half and Half and all spices. Warm on low heat, stir often to prevent
    burning.
  • Add remaining ingredients, EXCEPT for cheeses. Increase heat and stir until warm.
  • Add bottom pie crust to pie dish. Top with Pepper Jack cheese. Add heated mixture to pie
    dish. Top with Cheddar Cheese.
  • Add remaining pie crust to top of mixture. Crimp edges together by pinching around the pie. Use a knife to make 3 slices around the pie crust.
  • Cover edges with foil or pie edge cover.
  • Bake @ 375° for 30 minutes. Reduce heat to 350° and bake another 40 – 45 minutes.
  • Take pie out of oven and remove edge cover. Bake at 350° for an additional 10 minutes or until
    golden brown. Remove from oven and allow to cool before serving.
  • Serve with homemade cranberry sauce (not the can slices!)

Enjoy and Happy Thanksgiving!

 

Felicia Pulley
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