Otherwise known as Danksgiving Leftover Pie (from the slang word “dank,” which my sons use to describe all things awe-inspiring), this idea came from my savory pie–loving firstborn son on the day after Thanksgiving. There is only enough for one pie, and one slice per person—a teaser that leaves you longing to make it again the next year. And yes, it even one-ups the deliciousness of a leftover sandwich.
1⁄4 cup all-purpose flouror 2 tablespoons cornstarch
Coarse salt and freshly ground black pepper
2cupsTurkey Brothsee below or chicken broth
3 to 4cupsshredded leftover cooked turkey
1recipe Cream Cheese Pastry Doughsee below
Leftover mashed potatoes
1large egg yolkbeaten with a little milk or cream
Leftover cranberry sauce
How to Make Turkey Broth
To make turkey stock from the picked-over carcassput it in a large pot and add water to cover the bones. Throw in an onion and bring to a boil. Simmer for about 45 minutes (not too long because spent bones have little flavor). Strain the broth through a cheesecloth-lined sieve (you can use a clean dishcloth instead of cheesecloth). Return the strained broth to the pot and boil until reduced by a quarter to concentrate the flavor. Season with salt at the end.
Cream Cheese Pastry Dough
makes enough dough for two 9- or 10-inch pies
This ishands down, the most forgiving and easy pastry dough you’ll ever use. As long as you’re gathering the ingredients, you might as well make enough dough for more than one pie. If making just one, the dough can be frozen, well-sealed, for up to 6 months.
8tablespoonsunsalted butterat room temperature
4ouncescream cheeseat room temperature
1⁄4 cup heavy cream
11⁄2 cups plus 2 tablespoons
all-purpose flourplus more for rolling out the dough
1⁄2 teaspoon coarse salt
FOR THE FILLING:
Melt the butter in a large skillet over medium heat. Add the carrots, celery, and onions and sauté to soften, about 2 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes. Whisk in the stock and cook until slightly thickened, 3 to 4 minutes. Remove from the heat, fold in the turkey meat, and set aside to cool.
Roll out 1 disc of dough and place it in a 9-inch pie plate. Trim the dough so it’s flush with the edge of the dish. Spread a layer of stuffing over the bottom of the dough. Pile on the turkey mixture and smooth to a dome shape. Spread the mashed potatoes on top. Distribute any leftover vegetables over the potatoes. Poke three or four holes in the filling mixture and spoon some gravy into the holes.
Roll out the remaining dough and place it on top of the filled pie. Trim it so it drapes about 1⁄2 inch over the lower crust. Slightly lift up the bottom edge of the lower crust and tuck the top crust of dough underneath it. Press the dough with your fingertips or a fork to seal. Chill the pie in the refrigerator for 15 minutes to firm the dough.
Preheat the oven to 400°F. Brush the egg wash over the dough and make four slits on the top. Place the pie on a baking sheet and bake for 15 minutes, then reduce the heat to 375°F. Bake for 45 to 55 minutes more (check the pie after 45 minutes). The top should be golden brown and the bottom a light golden brown. Remove the pie from the oven and transfer it to a cooling rack. Let it rest for at least 30 minutes and up to 1 hour (the longer the pie rests, the easier it will be to slice). Cut into pieces. Serve with warm gravy on one side and a dollop of cool leftover cranberry sauce on the other.
FOR THE PIE CRUST
Process the butter, cream cheese, and cream in a food processor, stand mixer, or by hand to thoroughly combine. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface and divide into 2 pieces.
Flatten into discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
Rub flour on a rolling pin. Working with one disc of dough at a time, roll them out on a well-floured surface. Apply some pressure to the rolling pin and roll gently from the center of the dough to the top and bottom edges. Rotate the disc and roll to the top and bottom edges again. Re-flour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disc to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.