I saw this recipe in a special edition
magazine from Southern Living~
Turkey Pot Pie with Cranberry-Pecan Crusts!
Photo credit- Southern Living
Southern Living’s Turkey Pot Pie recipe sounded wonderful~ made with turkey cutlets, caramelized onions, and fresh spinach, but it was the Cranberry-Pecan Crusts that caught my eye and tempted my taste buds!
You bake the Cranberry-Pecan Crusts separately from the pot pie, adding them right before serving so they stay firm.
It sounded like a wonderful way to dress up your left over Thanksgiving turkey using with a basic turkey pot pie recipe, or Southern Living’s recipe, topping it with piecrust leaf “sandwiches” of pecans and cranberries!
You’ll need:
1 (15-ounce) package refrigerated piecrusts
1/2 cup finely chopped pecans, toasted
1/2 cup finely chopped dried cranberries
Unfold each piecrust, and press out any fold lines.
Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust.
Roll into a 14-inch circle, sealing together piecrusts.
Cut into desired shapes with a 2- to 3-inch cutter. Reroll any scraps and repeat~ the pecans and cranberries will be on the top, not just in the middle, but that’s okay, they’re pretty that way too.
Yum! This looks delish!
This looks amazing… lovely photos, lovely idea! Thank you for sharing!
This sounds delicious! Now if I only had some leftovers:( I am thinking about getting a turkey breast and cooking it to have some turkey!!! I hope you had a WONDERFUL day yesterday!!!
I know what I am making with my turkey leftovers! What a gorgeous presentation!!!!
Such a gorgeous presentation and looks delicious. I just picked up the Southern Living magazine :)
Mary, this is a wonderful idea. I grew up eating pie crust cinnamon bites. My grandmother and mother would take the left over pie crust, butter it, sprinkle sugar and cinnamon on the butter, and then bake them. I still do that today when I bake pies. So this is a new twist. I’m going to make some this weekend. Thanks for sharing.
We had a delightful evening here with friends, fabulous food, and lots of dishes to clean up after. ;-)
Hope you are feeling better today. Take care……..Sarah
Sounds wonderful…Thank you for sharing it with us, Mary!
I hope you had a ‘delicious’ Thanksgiving Day!
Oh my! Yum.
I have this recipe earmarked for leftover turkey. What would we do without SouthernLliving for food inspiration?
Love this idea and so easy! I will definitely be trying this. Great post!
Such a fun idea and that pot pie is beautiful! And since you say it’s ok… I’ll have that glass of wine and a nibble:@)
So neat.
- The Tablescaper
This is wonderful! Thanks so much for the how to’s. I might be able to do this.:-)
This looks really good! I need to find some little cutters like yours.
Your pecan cranberry leaves are beautiful! You never cease to amaze me!
Big Hugs,
Susan and Bentley
Wonderful to have you linking with Seasonal Sundays.
- The Tablescaper
These look wonderful, Mary! I was thinking I would be eating them before they got on the pot pie when I read your paragraph to get a glass of wine – LOL. I must try these!
The cranberry-pecan crusts are beautiful, Mary–I love the leaf and acorn shapes! I bet they are delicious, too.
saw your link at a party and had to come over for the recipe. This is so intriguing and I have to make them. I just need to find some of those adorable acorn and leaves cutters. :) Enjoyed reading your recent blog post. Thank you for sharing. xo
Another winner! I love cranberry anything. Feeling better? I hope so!
Oh my these look so good!
What a great idea, to cook them separately. I’ll have to try that the next time I make a pot pie.
I’m thinking a little egg wash and sprinkle of sugar on the cut outs for. Nice snack.
These remind me of “squashed fly” biscuits.
What a festive way to dress up a pot pie. I can’t wait to try this yummy recipe, Mary!
You are truly an awesome cook……..what an attractive idea for leftovers….
This sounds amazing. Definitely going to have to try it. I could have an enormous amount of trouble not eating them like crackers.