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
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