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!
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