Turkey, Cranberry and Sweet Potato Pie

This year my Thanksgiving table is looking empty. Really empty. Alex , we all know, is in China, probably eating roast duck or chicken and Zoe will be in New York, I presume eating turkey. She is coming to visit in December but couldn’t make it for turkey day. And Manservant? Well, Manservant I think will be in Sweden or it could be Dubai. He didn’t try to be gone, but to be home for Zoe, he kind of has to be. He is also missing our anniversary, but we aren’t so big on anniversaries, well at least we haven’t been in a long time. Sometimes I kind of miss the olden days!

So that leaves me to man the fort. I do have invitations so I certainly won’t go hungry, but I love Thanksgiving. I love smoking a turkey and I love it when everyone is home. I love the hustle and bustle of cooking and baking and the craziness of a full house. I love the chill in the air and the aroma of turkey smoke permeating our home. Alas, that is not to be this year, but it doesn’t mean there won’t be turkey. I’m sure we will do something when the daughter arrives.

Last year I made this savoury turkey pie and I never published it. I’m kind of embarrassed about it showing up this year, but the truth is that it is a perfect dish for turkey day. Containing turkey sausage and breast of turkey and cranberries and sweet potatoes all in a crust, not only saves a lot of side dishes to make, if you so choose, it looks pretty, too! However in looking at this turkey pie I must say that one thing I am grateful for (you do do that for Thanksgiving, don’t you?)  is that over the last year, I think my photos have improved a bit. And from 4 years ago, I think they have improved a lot. I’m still not there yet, but at least I’m getting closer!

Yeah, I know these aren’t the best photos, but I guarantee that this is a great dish. It really is quite striking when you cut into it and we all know people are easily awed by food! Gravy would top this perfectly, but a cranberry mustard would taste great on it also. I would serve it with extra cranberries and maybe a green salad. This makes a perfect Thanksgiving for a crowd, if you don’t feel like cooking an entire bird. The best part is that this is easy to make. Really easy. I promise!

Ignore my photos and get on this. It is a keeper and would even make a superb New Year supper. This is a crowd pleaser and I certainly hope you have one.


Turkey, Cranberry and Sweet Potato Pie
Makes 1 8 or 9″ Spring Form Pan
Serves 8
Time to Make: About 45 minutes to make and 2 hours to bake
2 lbs of your favorite ground sausage (I found a sage sausage and used that)
1 lb boneless turkey breasts, thinly sliced and pounded between 2 sheets of wax paper, flattened to the thickness of about 1/8″
1 c fresh cranberries
1 sweet potato, peeled and sliced thin

4 c of flour
1 t salt
2/3 c solid vegetable shortening
1/3 c milk
1/3 c water or chicken stock (If it is salty, decrease your salt a tad.)
1 t of crumbled sage or your favorite dried herb to flavor crust (optional)

Preheat oven to 350. Put flour and salt and herb if using, in a large bowl. Heat the shortening in a pot with the milk and water or stock until just beginning to boil. Take pot off heat and cool slightly. Using a wooden spoon, quickly stir the liquid into the flour until a very stiff dough is formed. (It will be stiff!) Transfer to a work surface and knead until smooth. Cut off 1/3 of the dough for the top of the pie. Wrap in plastic wrap and keep warm. Roll out the large piece of dough and line the base and sides of a well greased 8″ spring form pan. Work with the dough while it is still warm or it will crack as it cools.

Spread 1/2 of the sausage into the base of the pan on top of the pastry, pressing it well into the edges. Place slices of thinly sliced sweet potato over sausage. Cover with 1/2 of the turkey slices. Now top with your cranberries. Next is the rest of the sliced turkey. Add the rest of the sliced sweet potatoes. And last but not least, the rest of the sausage.

Roll out the reserved dough for the top of the pie. Tuck in and make this look decorative. You will probably be better than me at this! Seal edges with beaten egg. Make sure to poke holes so this baby can steam a bit. Bake for 2 hours. Cover if it gets too gold. Let cool a bit on a wire rack and you are ready to eat. Note that this pie can also be served cold. Pie will shrink away from the crust. This can be filled with aspic, but I did not do this. We reheated leftovers quite well in the microwave and they can also be wrapped in foil an reheated in the oven.

(Adapted from The Book of Christmas)


More to Try:

The Ultimate Hot Brown Sandwich
Fresh Cranberry and Apple Salad
Frozen Cranberry Salad
Triple Cherry Chocolate Skillet Pie
Pecan Nut Bars
Maple Pecan Cream Cheese Pound Cake
Caramelized Candied Oranges and Cranberries


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  • SavoringTime in the Kitchen
    November 21, 2015 at 9:08 pm

    Our table will be smaller this year just because it's the in-laws turn to have one of our daughters and her family for Thanksgiving, which means we'll be missing our grandsons this year. Lucky us next year, as we'll have the newest grandson due in January at our table for Thanksgiving next year – HA! Glad to hear your have invitations and this pie is not only beautiful with the decorated crust but sounds amazing.

  • Juliana
    November 19, 2015 at 4:52 am

    Beautiful pie Abbe…the crust looks absolutely perfect…and the filling delicious with cranberry, I love all the layers in this pie.
    Hope you are having a great week 🙂

  • La Table De Nana
    November 18, 2015 at 2:41 pm

    Your crust looks perfect!
    Can't believe how far and wide your husband travels..
    so sweet that Zoe wrote♥

  • Sharon D
    November 18, 2015 at 4:05 am

    Can't believe it's that time of year already and I can't believe you waited this long to post such an amazing pie, Abbe! Grrr! It looks to-die-for.

  • mimi rippee
    November 18, 2015 at 3:56 am

    wow! this is wonderful! all i'd need is some cranberry sauce!!!

  • Pam
    November 18, 2015 at 1:44 am

    I'm not big on turkey but the family is, so there will be that and duck or goose. This pie would definitely work for me on Thanksgiving Day. It sounds delicious and perfect for leftovers. Thanks for posting it! And I hope you have a happy relaxing day on Thanksgiving! Our family is disjointed this year with a divorce of one our sons so it won't quite be the same.

  • Chris Scheuer
    November 18, 2015 at 12:32 am

    This sounds delightful. I'll come eat it with you!

  • zoe
    November 18, 2015 at 12:05 am

    I'll miss you mommy but don't be sad!! I'd take this any day ?

    • Abbe Odenwalder
      November 18, 2015 at 12:22 am

      Too funny, my sweetheart! Maybe you will take it! I won't be sad. Well. Maybe just a little bit!

  • Tricia Buice
    November 17, 2015 at 10:54 pm

    This is amazing Abbe. What a gorgeous pie with a wonderful filling! Who cares when you made it – glad you posted it 🙂 Sorry about your family scattered to the wind. That must be hard. I am grateful to have both my children and their spouses coming to join us for dinner. And my grandson! Hope you have a happy Thanksgiving with friends 🙂

    • Abbe Odenwalder
      November 18, 2015 at 12:21 am

      You will have a wonderful Thanksgiving Tricia! I can't imagine how good your food will be! Thanks!

  • Biz
    November 17, 2015 at 9:18 pm

    I love the tiny turkey detail on the pie!! If you lived near me I'd invite you to dinner! 😀

    • Abbe Odenwalder
      November 18, 2015 at 12:20 am

      I know you would Biz. And I wish I could come. I'm so artistic, aren't I?

  • Liz Berg
    November 17, 2015 at 8:12 pm

    What a yummy way to eat up holiday leftovers!! Bill loves almost anything a make on a pastry crust—and I'm getting tired of turkey tetrazzini ?

    • Abbe Odenwalder
      November 18, 2015 at 12:20 am

      This doesn't really work for leftovers because you do need fresh turkey and sausage. However I'm sure I could come up with a way to do it, but not with this crust! I do have some turkey enchiladas coming and leftovers would be perfect for those! Thanks Liz!

  • Cheri Savory Spoon
    November 17, 2015 at 3:21 pm

    Hi Abbie, I love all the layers of flavor here, the crust looks perfect. Phenomenal dish!

    • Abbe Odenwalder
      November 18, 2015 at 12:18 am

      The crust is very easy to make on this. It is not like a traditional pie crust. It is a keeper!

  • Sue/the view from great island
    November 17, 2015 at 3:01 pm

    This is spectacular! It reminds me of something that would be served at a fabulous medieval banquet!

    • Abbe Odenwalder
      November 18, 2015 at 12:18 am

      I like that word from you Sue, because I think everything you do is spectacular! It is kind of an English thing so medieval banquet would work!

  • Angie Schneider
    November 17, 2015 at 6:22 am

    What a beautiful pie! I love all the beautiful layers..so different from the sweet potato pie I know. Thanks for sharing, Abbe.

    • Abbe Odenwalder
      November 18, 2015 at 12:17 am

      More like an English pie this is! And I love English pies!

  • Kitchen Riffs
    November 17, 2015 at 3:35 am

    Really interesting dish! Definitely want to cover this with gravy. Your pictures have become pretty good. Food photography is hard! One needs to do an awful lot of it to become decent. Anyway, this dish is a winner — thanks.

    • Abbe Odenwalder
      November 18, 2015 at 12:16 am

      Thanks John! Taking photos will always be work for me though! Gravy is a good thing on this!

  • Adam J. Holland
    November 17, 2015 at 2:46 am

    It's strange how we all look at Thanksgiving. I don't care for turkey (although your pie looks phenomenal); and I've not cared for this holiday for more than 25 years — in the early days of my radio career. We tend to spend our Thanksgivings in non-traditional settings. This year we plan to be at Walt Disney World. If you're lonely, come join us.

    • Abbe Odenwalder
      November 18, 2015 at 12:15 am

      I might take you up on this Adam! I love Disney World.Have fun and I'll be eating turkey somewhere!