Alcohol Bake Cheese Christmas Dairy Left Overs Pastry Pies and Tarts Pork Stuffing Turkey Vegetables

Turkey, Sausage, Roast Potato and Stuffing Pie

Turkey, Sausage, Roast Potato and Stuffing Pie
Written by Lorna C

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

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.
4.92 from 23 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish
Cuisine: British
Keyword: Alcohol, Dairy, Left Overs, Pastry, Pies/Tarts, Sausage, Stock, Turkey, Vegetables
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6 people
Calories: 203kcal

Ingredients
 

Instructions

  • Heat the oil and butter in a large, shallow ovenproof casserole dish.
  • Add the onion and cook for 10 mins until really soft.
  • 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).
  • Remove the sausages from the dish and set aside to cool a little.
  • Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine.
  • Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the 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.
  • 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.
  • Scatter with cheese and then place the rolled pastry over the top of the pie.
  • 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