Thanksgiving Leftovers Idea: Pilgrim Pie

One of my favorite things about Thanksgiving is all the leftovers; but after a while, I get a little sick of Turkey.  I don't like eating the same thing several days in a row.  A few weeks after Thanksgiving, I start craving turkey again, and wish that I still had turkey and all the side dishes to eat for dinner.  This is why I love the Pilgrim Pie. It is all the great foods from Thanksgiving wrapped into a convenient pie that can easily be frozen so that Mr. Apron can enjoy turkey, mashed potatoes, and stuffing any night of the week.  

This is such an easy meal to put together all you need is a pie dish and Thanksgiving leftovers.  You don't even need exact measurements.  This is one of those dishes that you can use what you have on hand and easily substitute an ingredient.  First, spray a pie dish with a non-stick cooking spray.  Then layer stuffing at the bottom so that it covers the bottom of the pan.

On top of the stuffing, lay pieces of turkey.   About a cup should be plenty but feel free to add more or less depending on how much turkey you have.  Cover the turkey with gray. 

On top of the gray, layer about a half a cup of corn.  I mostly use corn, but you can use basically any vegetable you have on hand or a mix of vegetables.   

And finally top the pie with mashed potatoes.  I find this to be easiest if the potatoes are at room temperature, not cold.  I usually about two cups, but again, this a flexible recipe and you can use more or less. 

To freeze, wrap the dish tightly in plastic wrap, then foil.  I recommend defrosting in the refrigerator before cooking to reduce cooking time, but it can be cooked directly from the freezer.  Cook at 350 degrees for 30-35 if defrosted, 60-70 minutes if frozen.