First of all, if you are not familiar with this form of dealing with holiday leftovers, prepare to have your mind blown. It is delicious and yes, I’ll dare to say it, better than the main event. Instead of pastry for this top of this pie, we have made buttery, cheesy, herby croutons. It's comforting, it’s tasty, it's your new favorite day-after meal.
Ingredients
- 1 x La Brea 3 cheese semolina loaf
- 1 (4 oz.) stick of butter, softened
- 2 tablespoons dried, rubbed sage, divided
- 2 teaspoons Kosher salt, divided
- 3/4 cup leftover mashed potatoes (or sub 2 tablespoons corn flour)
- 2 cups cream
- About ¾ pound leftover turkey meat (or precooked chicken breast)
- ½ Lb leftover ham or one pack thick cut, centre cut bacon, diced
- Leftover vegetables like green beans, peas, cubed butternut or sweet potato. Or use a small pack of frozen mixed corn, carrot and peas
- ½ cup dried cranberries
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
Preparation
- Preheat the oven to 390 °F.
- Melt the butter in the microwave.
- Tear the bread into ¼ - ½ inch pieces and place in a large bowl. Drizzle over the melted butter and toss with 1 tablespoon dried sage and a teaspoon of salt. Set aside.
- In another large bowl, whisk together the cream, mashed potato, the rest of the salt and dried sage and the dried thyme and pepper. If you don’t have mashed potato, this can be subbed with two tablespoons of cornstarch.
- Add the diced ham or bacon, cranberries, vegetables, and turkey, torn into bite-sized pieces.
- Add the turkey mixture to a large casserole dish, and top with the buttery croutons.
- Bake for 35-40 mins, until the top is crisp and browned and the center of the pie reaches 165°F.
- Serve with leftover cranberry sauce and stuffing balls.
Allergen declaration:
- Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
- Inherent allergens: Milk, Wheat Gluten
