Turkey, Sausage, Roast Potato and Stuffing Pie

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.

4.88 from 24 votes

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Course: Main Dish

Cuisine: British

Keyword: Alcohol, Dairy, Left Overs, Pastry, Pies/Tarts, Sausage, Stock, Turkey, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 6 people

Calories: 203kcal

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Ingredients

 

MetricImperial

• 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.
• Stir the mustard powder, flour and stock cube into the oil and 1 knob butter for 1-2 mins, then add the white wine.
  2 tsp English mustard powder, 50 g Plain Flour, 1 cube chicken stock, 150 ml white wine
• 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