Turning Thanksgiving Leftovers Into Something Truly Crave-Worthy
It’s that time of year again—when everything kicks into high gear. Cooking. Baking. Decorating. Shopping. You name it, it’s happening. It feels like a happy little tornado whirling through the house, swirling with cinnamon, pine, wrapping paper, and the occasional moment of “Wait… what day is it?!”
While chatting with our calendar coordinator, Cozette, about the “Cookie Day” extravaganza I take part in every year, she mentioned that she has her own annual baking ritual. What started as a casual little pie-baking demo for friends has transformed into a full-blown tradition. And when I say tradition, I mean she baked EIGHT pies last weekend. Eight. As in, enough pies to open a roadside stand and still have leftovers.
Naturally, I had questions.
And naturally, my husband—who loves to cook and, lucky for me, is really good at it—wanted details. (The waiting for his creations might be long, but oh, is it worth it.) So Cozette gladly shared her recipe, and now I’m passing it along to you because this one doesn’t just use leftovers—it elevates them.
If you thought your turkey had already lived its best life on Thanksgiving Day… oh no. We’re just getting started.
✨ Cozette’s Infamous Pie Crust
A tender, buttery, lightly sweet crust that works for sweet or savory pies.
Ingredients
⅔ cup water
2 Tbsp sugar
4 cups flour
2 tsp salt
1 lb butter, cold and cut into chunks
Instructions
Dissolve salt and sugar into the water.
In a stand mixer, combine the water solution with the flour.
Add butter slowly—2 to 4 tablespoons at a time—until incorporated. The dough will be sticky.
Roll dough on a well-floured surface, then place the bottom crust in your pie pan.
Cover with parchment, add pie weights or dried beans, and bake at 400°F for 10–15 minutes. Let cool.
Roll out the top crust. (Pro tip from Cozette: press shredded cheddar into the top crust for savory pies!)
Add your filling, place the top crust, and brush with beaten egg.
Bake 30–40 minutes, covering the edges with foil if they darken.
Let cool before slicing so it sets.
✨ Savory Turkey Pie Filling
The perfect second life for Thanksgiving leftovers.
Ingredients
3 cups cooked shredded turkey
4 Tbsp butter
3 cloves garlic, minced
1 small onion, diced (or 1 tsp onion powder)
2 ½ cups turkey or chicken broth
1 cup gravy (optional but highly recommended)
1 cup cream of mushroom or cream of chicken soup
1 ¼ cups diced carrots
1 ½ cups diced potatoes
1 cup peas
¼ cup flour (or 2–3 Tbsp cornstarch)
½ cup heavy cream (or half-and-half)
Seasonings:
1 ½ tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp basil
½–1 tsp lemon pepper
Instructions
Melt butter in a large pan and sauté onion and garlic until softened and fragrant.
Add broth, gravy, and cream soup. Stir until smooth.
Add carrots, potatoes, and peas.
Season generously. Taste and adjust as needed.
Sprinkle flour over the mixture, stirring constantly. Add cream and let the mixture thicken to a stew-like consistency.
Add shredded turkey and simmer 5–10 minutes.
Allow the filling to cool slightly before adding to the crust so the bottom doesn’t get soggy.
Assemble your pie and bake according to the crust instructions above.
What comes out of the oven is not just “leftovers”—it’s comfort food perfection. Buttery crust, creamy savory filling, and the satisfaction of turning that holiday turkey into something new, warm, and unbelievably good.
This dish makes you look like the person who totally has it all together during the holiday whirlwind—even if your kitchen currently looks like a baking tornado hit it.
If you try it, let us (and Cozette!) know how it turns out. And if you find yourself baking eight pies… well, you’re in good company.
