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READY IN 55 mins

Black Friday Pie

Read Reviews (21)

"This is a tasty and exciting way to use all of your Thanksgiving leftovers, and you can modify it to fit whatever leftovers you have." — Joyful Kitchen

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 cup mashed potatoes
1/2 cup cubed cooked turkey
1/2 cup cooked cut green beans

1/2 cup turkey gravy
1 cup prepared stuffing
2 tablespoons butter, melted

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Directions

Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate.
Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust.
Brush top of pie with melted butter. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 55 mins

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This recipe was very good. I didn't have any leftover stuffing, but decided I'd just make a box of it while it was cooking. I assembled everything else only to discover I didn't have any stuffing! So instead of the stuffing I tore up some leftover rolls & put them on top. I melted some butter, added turkey rub seasoning to the butter, then brushed it on top of the bread. During the last few minutes of baking, I added some french fried onions (to add some extra flavor since I didn't have the stuffing). I was hoping I'd get a little more solid of a "crust" with the potatoes, but it was still soft (even though the top edges were getting brown). Nice way to use up the Thanksgiving leftovers & it had lots of flavor.

—Meg

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Most Helpful Critical Review

Dec 01, 2009

Aw Leftovers are leftovers no matter how you look at it. But this recipe helps get rid of them a little bit quicker.

—Mark_Westhoff

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26 Ratings

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Dec 24, 2008

This was a great wa to use up all those Thanksgiving leftovers. Instead of plain green beans I used the rest of a green bean casserole we had the night before. This gave it al lot of flavor. Also, topped with shredded cheese. YUM!

—JESSICASRECIPES

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Nov 30, 2009

I did this (pretty much) last year, and am looking forward to doing it again this afternoon. My recipe is a little different, and may help the reviewer that mentioned she'd have liked the potatoes to be a little crustier. I put the stuffing in the bottom for the crust, and then did the potatoes on top (sort of like a Shepherd's Pie). Also, all of our green beans always get eaten (I use the Green Beans and Cherry Tomatoes recipe here), so I usually throw in a bag of frozen mixed veggies. It's all a great combo!

—pocobelle

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Nov 30, 2010

I used a deep dish glass pie plate and I had to double the ingedients. I used our leftover cornbread dressing for the crust and baked at 375 for 10 mins while I reheated the other sides. I added cubed turkey & ham, some leftover wild rice/sausage/pecan dressing (personal recipe), & a few tbsp of gravy. Then I put my 'oranged' cranberry sauce on one half, since I wasn't sure if hubby wanted it or not (he did!), then the mashed potatoes and melted butter. To save time, I put the completed casserole in a pie plate in the microwave for 4 mins until it was hot, then only baked for 15 mins until it was golden and bubbly. (the same principle of baking a potato; goes faster if you microwave it first.) This is a keeper! The kids, 10 and 12, plus me & hubby only left about 2 big slices for leftovers, and they're asking for more!

—Johanna WISHES she were a

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Nov 30, 2009

I made this tonight in individual oven safe dishes. The only thing I added was a layer of sweet potatoes. I piled the potatoes in a high mound and baked for about 20 - 25 minutes. Perfect!

—Baking Nana

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Nov 30, 2010

This was delicious!!! We followed other reviewers' suggestions to flip the mashed potatoes and the stuffing -- we put the mashed potatoes on top and the stuffing on the bottom, which formed a delicious crust! -- and then we skipped the green beans (didn't have any), and added the rest: pieces of turkey and gravy. We also added our cranberry sauce (as per another reviewer's suggestion), and mashed sweet potatoes. It was fantastic!!! We will definitely be making this again. It was the best use of leftovers I've ever had, and also one of the best dishes I've eaten, period. :)

—litgirl24

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Dec 28, 2011

My husband and I really enjoyed this recipe. We had no green beans or green bean casserole left over. Instead I used leftover roasted vegetables and also leftover sliced cooked carrots. I followed other suggestions and reversed the potatoes and stuffing positions. I also put cranberry sauce on half the pie, as suggested. I liked the cranberry but my husband did not. Finally I sprinkled some shredded cheddar cheese on top. Delicious way to serve leftovers without a lot of different dishes.

—Michelle Lehman

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Nutrition

Calories
240 kcal
12%

Carbohydrates
22.8 g
7%

Cholesterol
30 mg
10%

Fat
12.4 g
19%

Fiber
2.7 g
11%

Protein
8.6 g
17%

Sodium
633 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Black Friday Pie

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 240
Calories from Fat: 112

% Daily Value *
Total Fat 12.4g 19 %
** Saturated Fat 4.9g 25 %
** Cholesterol 30mg 10 %
Sodium 633mg 25 %
Potassium 285mg 8 %
Total Carbohydrates 22.8g 7 %
** Dietary Fiber 2.7g 11 %
Protein 8.6g 17 %
** Sugars 2g
Vitamin A 11 %
** Vitamin C 9 %
** Calcium 5 %
Iron 13 %
** Thiamin 14 %
Niacin 33 %
** Vitamin B6 15 %
** Magnesium 8 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.