Feed a crowd with this hearty, rustic dish that combines leftover turkey, stuffing, and cranberry sauce.
- Total Time:
- Yield: Serves 8 to 10
Photography: Julia Gartland
Source: Martha Stewart Living, November 2017
- 4 tablespoons unsalted butter
- 2 medium leeks, white- and light-green parts only, cut into 1/4-inch slices and well washed
- 3 medium carrots, peeled and cut into a 1/4-inch dice
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground pepper
- 1/4 cup unbleached all-purpose flour, plus more for dusting
- 2 1/2 cups no-sodium-added chicken broth
- 1 medium white or red potato, peeled, cut into a 1/2-inch dice
- 2 cups diced cooked turkey
- 1 disk Test Kitchen's Favorite Deep-Dish Pate Brisee
- 1 1/4 cups stuffing
- 1 cup cranberry sauce
- 1 large egg, beaten
Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high. Add leeks, carrots, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes.
On a lightly floured surface, roll dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture. Fold dough over, leaving center exposed. Brush dough with egg; bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. (If browning too quickly, tent with foil.) Let cool at least 30 minutes before serving.