Round 2 - Thanksgiving Pie

The recipe Round 2 - Thanksgiving Pie can be made in about 45 minutes. For $8.13 per serving, you get a main course that serves 4. One serving contains 3187 calories, 257g of protein, and 145g of fat. 206 people have tried and liked this recipe. Head to the store and pick up juice of lemon, soy sauce, bread, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is awesome. Try Spiced Apple Pie With Fluted Round Cutouts, Deep Dish Fresh Peach Pie -- Le Creuset Round Tarte Tatin Pan, and Thanksgiving Pot Pie for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, fold together the turkey, stuffing, corn, drippings and parsley. Pour this into the prepared baking dish and smooth out the top. Cover with the mashed potatoes, making sure to get it completely covered. Bake until the mixture is bubbling and the top is lightly browned, 30 to 35 minutes. Let rest for 5 minutes before serving. Preheat the oven to 350 degrees F. Let the turkey sit at room temperature, covered, for 30 minutes to come to temperature before preparing. Zest and juice the lemon, lime and orange. Reserve the juice for another use and set the rinds aside. Mix the butter with the citrus zest and salt and pepper to taste. Rub the seasoned butter all over the turkey, inside and out, as well as under the skin. Put the citrus rinds and leeks into the cavity. Tie up the legs and put the turkey, breast-side up, onto the rack in a roasting pan. Pour 2 cups water into the pan and roast, basting with the pan juices every 15 to 20 minutes. Cook until the internal temperature taken from the thickest part of the thigh is 170 degrees F, 15 to 20 minutes per pound. Remove the turkey from the oven and let it rest for 20 minutes before carving. Cut the bread into large cubes and spread them onto a baking sheet. Leave them uncovered overnight to get stale. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Put a large skillet over medium heat and add the remaining 2 tablespoons butter. When it is melted, add the mushrooms, celery and onions and season with salt and pepper. Cook until all the vegetables have softened, 6 to 8 minutes. Let cool for a few minutes. In a large bowl, combine the bread, cooked vegetables and water chestnuts. Toss to combine. In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices. Fold into the bread mixture. Sprinkle with salt and pepper. If the mixture seems too dry, add more broth or a little water. Spread the mixture into the prepared baking dish. Can be covered and refrigerated overnight until you are ready to bake. Let it come to room temperature first. Cover the pan with foil and put it into the oven for 20 to 25 minutes. Uncover and cook until the top is browned, about another 20 minutes. Let rest for 5 minutes before serving. Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes. While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes. Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks. In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper.

 

Step by step:

1. In a large bowl, fold together the turkey, stuffing, corn, drippings and parsley.

2. Pour this into the prepared baking dish and smooth out the top. Cover with the mashed potatoes, making sure to get it completely covered.

3. Bake until the mixture is bubbling and the top is lightly browned, 30 to 35 minutes.

4. Let rest for 5 minutes before serving.

5. Preheat the oven to 350 degrees F.

6. Let the turkey sit at room temperature, covered, for 30 minutes to come to temperature before preparing.

7. Zest and juice the lemon, lime and orange. Reserve the juice for another use and set the rinds aside.

8. Mix the butter with the citrus zest and salt and pepper to taste. Rub the seasoned butter all over the turkey, inside and out, as well as under the skin.

9. Put the citrus rinds and leeks into the cavity. Tie up the legs and put the turkey, breast-side up, onto the rack in a roasting pan.

10. Pour 2 cups water into the pan and roast, basting with the pan juices every 15 to 20 minutes. Cook until the internal temperature taken from the thickest part of the thigh is 170 degrees F, 15 to 20 minutes per pound.

11. Remove the turkey from the oven and let it rest for 20 minutes before carving.

12. Cut the bread into large cubes and spread them onto a baking sheet. Leave them uncovered overnight to get stale.

13. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.

14. Put a large skillet over medium heat and add the remaining 2 tablespoons butter. When it is melted, add the mushrooms, celery and onions and season with salt and pepper. Cook until all the vegetables have softened, 6 to 8 minutes.

15. Let cool for a few minutes.

16. In a large bowl, combine the bread, cooked vegetables and water chestnuts. Toss to combine. In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices. Fold into the bread mixture. Sprinkle with salt and pepper. If the mixture seems too dry, add more broth or a little water.

17. Spread the mixture into the prepared baking dish. Can be covered and refrigerated overnight until you are ready to bake.

18. Let it come to room temperature first.

19. Cover the pan with foil and put it into the oven for 20 to 25 minutes. Uncover and cook until the top is browned, about another 20 minutes.

20. Let rest for 5 minutes before serving.

21. Peel the potatoes and cut them into 1-inch pieces.

22. Put them into a large pot of cold water.

23. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.

24. While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.

25. Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.

26. In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper.

Nutrition Information:

covered percent of daily need