How to transform your holiday leftovers into a single, decadent pie
In short: Don't let your Thanksgiving turkey go to waste. By using a simple thickening technique and a heavy layer of mashed potatoes, you can turn a collection of disparate ingredients into a cohesive, crowd-pleasing casserole that feeds a dozen people.
The beauty of a 'leftovers pie' lies in its flexibility. While the specific recipe by Adam Ragusea utilizes 8 to 10 cups of cooked turkey meat, the core concept is about resourcefulness. The goal is to take whatever remains—be it poultry, vegetables, or aromatics—and bind them together using a liquid base and a thickener.
The process begins with preparing a rich, smooth potato topping. Using approximately 5 pounds of Yukon Gold potatoes, the method involves boiling chunks until crushable, then whipping them with melted butter and milk using a hand mixer. To add richness and structure, the mash is finished with egg yolks and a portion of grated sharp cheddar cheese once cooled.
The filling requires a careful balance of textures. In this version, roasted vegetables like halved Brussels sprouts and peeled carrots are combined with sliced spring onions and bite-sized meat. The vegetables are roasted at 400 F, though the sprouts often require less time than the carrots. To create the sauce, a 12 oz bottle of hard apple cider is poured over the ingredients, followed by enough milk to submerge the contents. A crucial step is using Wondra to thicken the liquid to just below your desired consistency.
The final assembly involves adding frozen peas and the remaining cheese to the warm liquid. Large dollops of the prepared potato mash are dropped across the surface. The dish is baked at 400 F until the sauce bubbles, then finished under a broiler to brown the top. This technique creates a substantial meal capable of serving 10 to 12 people, provided the dish is allowed to cool thoroughly before serving.
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- Summary by Intellect · source: Leftovers Pie
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