Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

After Thanksgiving I'm left with lots of turkey, but veggies are scarce. Once I gave up looking for a simple, somewhat healthy recipe I came up with my all-natural alternative to the super creamy kind. The only veggies you need are a carrot and half a sweet potato. The first time I made it I used too much broth, then overcooked it so it came out dry and messy. With some adjustments, here's the final cut. It still will not come out in clean slices, but hey it's turkey pie, not lemon custard right? Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Heat water in a small saucepan, add carrots and bring to a boil.
  3. Add sweet potato, reduce heat and simmer, covered about 10 minute or until tender but not mushy.
  4. Meanwhile, heat oil in a large skillet and saute onions.
  5. Once onions are translucent, add garlic and stir briefly, then reduce heat to low.
  6. Stir cranberries into saucepan, boil once more and pour into skillet with onions.
  7. Season with thyme and lots of black pepper.
  8. Keeping heat on low or med-low, gradually stir in soymilk until it starts to take on the color of the veggies. If you let too much liquid evaporate, add more and cook briefly, stirring.
  9. Remove skillet from heat and add turkey, mix well.
  10. Pour hot stock and stir to incorporate, then set aside.
  11. Toast almonds on a cookie sheet in the broiler or toaster oven, then chop or crush finely and sprinkle over pie crust.
  12. Pour filling into crust and spread stuffing evenly over entire pie.
  13. Bake 20 min or until topping is browned and filling will separate when cut.
  14. Cool on a wire rack, then cut and serve!

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