Turkey & Stuffing Pie

Turkey and Stuffing Pie

Despite ending up with a larger turkey than ordered we did’t have enough turkey left to make a curry. We did have a lot of the sage and onion stuffing that was inside the bird so I decided to make a turkey and stuffing pie. We had leftover gravy on Christmas day so we’d frozen a pack of about 500ml which I go out of the freezer to go in the pie. Since this was very definitely leftover pie I decided to throw in some leftover cranberry sauce as well.

This pie was seriously delicious, it will be the first thing I make with leftovers next Christmas.

Turkey and Stuffing Pie - a slice

Serves 4 – 6 people.


  • 2 small onions or 1 large onion
  • 1 stick celery
  • 500g cooked turkey & stuffing
  • 500ml gravy
  • 5 -6 tbsps cranberry sauce

for shortcrust pastry

  • 350g plain flour
  • 200g cold butter, cubed
  • 1 large egg
  • 1 tbsp water
  • 1 small egg for egg wash


  1. Make Shortcrust pastry
  2. Roll out just over 1/2 pastry and base line 23cm pie dish
  3. Place cooked turkey and stuffing in pie dish
    Turkey and Stuffing Pie before gravy
  4. Heat gravy and add cranberry sauce to taste, simmer for 15mins approx to reduce
    Turkey and Stuffing Pie - the gravy
  5. Pour gravy over filling
  6. Roll out remainder of pastry for pie topping, place on top and make small hole in middle to let steam out whilst cooking
    Turkey and Stuffing Pie before baking
  7. Bake for 30-35 minutes

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