Rekindle the Fire: Thanksgiving Pie

by zydecopaws on December 8, 2014

Another two weeks have gone by, leftovers are still present from a pre-Thanksgiving weekend cooking extravaganza, and another Rekindle the Fire post is due. What better to do than serve up some leftovers in the form of pie and kill two birds (actually one bird and one pig) with one stone? Or two pies. Or something like that. We’ll get business out of the way first with the turkey dinner cottage pie.

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That doesn’t look all that interesting, but under the mashed potato topping was a crust made of chopped stuffing and a filling of turkey, gravy, and stuffing type ingredients such as yellow onions (I had to have a carry-over from Tom’s last post; that would be it), celery, water chestnuts, and mushrooms. Perhaps this picture will be a bit more interesting.

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We sometimes get into ruts around here (pizza, anyone?), but they are usually done for good reason. In this case, savory pies are a great way to use up leftovers and really hit the mark with all the cold, wet weather we’ve had lately. And this was a good one, spiced well with traditional turkey seasonings (thyme, sage, rosemary) and served up as a single dish rather than a plate of cold leftovers reheated in the microwave. Certainly you’d rather have a bite of this, than that microwave option…

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So for Tom’s benefit, the four ingredients he has to work with for his next post are turkey, stuffing, celery, and yellow onions (off limits). And for the rest of you, I’ll leave you with the other pie we made the same evening.

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If it looks a bit cheesy, that’s because it is. This was a pulled (actually chopped) pork and potato pie with cheesy topping and Big Butz No Butz sauce. Needless to say, this one was a big hit as well.

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This one also had yellow onions it it, so I suppose I could have used it instead of the turkey pie for the post. But then that would give Tom too big of an advantage with his next post since he is the source of all things Big Butz sauce-wise…

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