Turkey, Sausage, Roast Potato and Stuffing Pie is a superb way of using leftovers from meals. I have used this time after time and its always a hot. Served as a main dish with a few potatoes and green beans for an amazing dish. If you are like me, you always cook too much for Christmas dinner so here is the chance to present a new way to serve turkey.
Turkey, Sausage, Roast Potato and Stuffing Pie
I first tried this last year when I apparently cooked for 300 people according to the family!! Used the leftover to make two gorgeous pies which vanished quickly. Never waste anything.
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Servings: 6 people
Calories: 203kcal
Ingredients
- 1 tbsp olive oil
- 2 knobs butter
- 1 large onion sliced
- 300 g turkey cooked/pulled/shredded
- 6 whole sausages leftover
- 800 g roast potatoes leftover
- 1 block shortcrust pastry
- 2 tsp English mustard powder
- 1 tbsp wholegrain mustard
- 50 g Plain Flour
- 1 cube chicken stock
- 150 ml white wine
- 500 ml chicken stock or leftover gravy
- 6 leftover stuffing balls leftover
- 100 g crème fraîche
- 1 bunch parsley
- 20 g mature cheddar grated
Instructions
- Heat the oil and 1 knob butter in a large, shallow ovenproof casserole dish.1 tbsp olive oil, 2 knobs butter
- Add the onion and cook for 10 mins until really soft.1 large onion
- Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you’re using cooked leftovers).6 whole sausages
- Remove the sausages from the dish and set aside to cool a little.
- Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock.500 ml chicken stock
- Stir to make a smooth sauce, season and bubble for 5 mins.
- Heat oven to 200C/180C fan/gas 6.
- Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraiche and parsley.300 g turkey, 1 tbsp wholegrain mustard, 100 g crème fraîche, 1 bunch parsley, 6 leftover stuffing balls
- When bubbling, remove from the heat.
- Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks.800 g roast potatoes
- Scatter with cheese and then place the rolled pastry over the top of the pie.1 block shortcrust pastry, 20 g mature cheddar
- Bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.
Nutrition
Calories: 203kcal | Carbohydrates: 11g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 390mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g