When we started making our move to the UK I have to confess I thought we wouldn’t be celebrating things like Thanksgiving any more. It isn’t a holiday here so I guess I just assumed we would let it slip by. But I was so happy to be embraced by a loving family here who were more then excited to include an American holiday into their lives. It has remind me what the true meaning of Thanksgiving is. A time to be thankful for what we have been blessed with in our lives. And I can’t even begin to tell you how grateful I am that I have married into the Hunter family. It isn’t often that you can say that you are best friends with your mother-in-law.
This Sunday Supper we are inspiring you with amazing ideas of what to do with Holiday leftovers. So in celebration of the merging of this American holiday with my British family I wanted to make a dish that resembled this merger by making a Thanksgiving pasty.
This pasty (a traditional English hand held pie,) is such a perfect blend of holiday food but in a different form to my usual sandwiches. And it was so simple to put together since I used pre-made pastry. I hope you give it a try this year. And don’t forget to take a moment out of the usual madness of the holiday and focus on the people (or pets) that bless your life. Even during the hardest times in our lives if we stop to think about it we can find things we are thankful for. So this year I want to say publicly that I am so thankful for my UK family. Thank you for making my move to another country, away from my family, one that has been filled with so much joy.
Turkey and Stuffing Pasty
200g (1 c.) cold, cooked leftover turkey, chopped
236g (1 c.) cold, leftover stuffing
59mL (1/4 c.) gravy
2 tbsp cranberry sauce
1 free-range egg, beaten to glaze
Set your oven to 200 C (400 F).
Roll out the pastry thinly and cut out six 20cm circles, using a saucer as a guide.
Place a generous spoonful of the mixture along the centre of your pastry circle. Drop a teaspoonful of the cranberry sauce on to your meaty mixture.
Now take up the two opposite edges of your pastry circle to meet in the middle over your filling. Pinch or crimp the edge with your fingers in the middle of your pastie and along both edges to seal. Lift your pastie onto a baking sheet and repeat until you’ve filled all your circles. Brush with beaten egg and bake in the oven for 15–20 minutes until golden.
Serve warm with a little extra cranberry sauce on the side. These were even given the seal of approval from my cutest critic.
For more inspiration of what to do with your holiday leftovers take a look at these very creative recipes from my fellow foodies.
Breakfast & Brunch
- Sweet Potato Cinnamon Rolls by Juanita’s Cocina
- Turkey Cranberry Muffins by In the Kitchen with Audrey
- Sweet Potato Biscuits by Home Cooking Memories
- Turkey Enchiladas by Webicurean
- Thanksgiving Leftover Casserole by FamilyFoodie
- Turkey and Cranberry Monte Cristo by Supper for a Steal
- Turkey Tamale Pie by Dinners, Dishes, and Desserts
- Thanksgiving Leftovers Pot Pie by I Run For Wine
- Turkey and Stuffing Pasty by Small Wallet Big Appetite
- The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes
- Turkey Vegetable Hash by Generation Y Foodie
- Turkey Tetrazzini by That Skinny Chick Can Bake
- Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie
- Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz
- Thanksgiving Turkey Banh Mi Sandwich by 30AEats
- Leftover Turkey and Sausage Gumbo by My Catholic Kitchen
- Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet
- Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again
- Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip
- Turkey and Mushroom Risotto by Comfy Cuisine
- Vegetarian Shepherd’s Pie by The Wimpy Vegetarian
- Kartoffelpuffer – German Potato Pancakes by MrsMamaHen
- Skillet Turkey Reuben by Cindy’s Recipes and Writings
- # glutenfree Turkey Shepard’s Cake by Cooking Underwriter
- Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious
- Turkey shepards pie! by The Realistic Nutritionist
- Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog
Soups, Salads, Sides & Starters
- Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen
- Curried Turkey Salad by Kimchi Mom
- Potato Patties w/ Tomato Salsa by La Cocina De Leslie
- Spicy Coconut Turkey Soup by Diabetic Foodie
- Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks
- Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen
- Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips
- Olive Tapenade by Fast Food to Fresh Food
- Leftover Turkey Soup by Bobbi’s Kozy Kitchen
- Sweet Potato Bread Pudding by MarocMama
Sweets & Desserts
- Cranberry Sauce Crumb Bars by girlichef
- Pumpkin Gingersnap Truffles by Chocolate Moosey
- Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious
- Chocolate Peanut Butter Potato Frosting by Yummy Smells
Wine Pairings for the Recipes Featured
- Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog
Please join on us on Twitter throughout the day during #SundaySupper on November 18. In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.
We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.Turkey, Stuffing and Cranberry PastyPrep time:Cook time:Total time:Serves: 6Ingredients
- 500g pack shortcrust pastry
- 200g (1 c.) cold, cooked leftover turkey, chopped
- 236g (1 c.) cold, leftover stuffing
- 59mL (1/4 c.) gravy
- 2 tbsp cranberry sauce
- 1 free-range egg, beaten to glaze
- Set your oven to 200 C (400 F).
- Roll out the pastry thinly and cut out six 20cm circles, using a saucer as a guide.
- Add the chunks of turkey, stuffing and gravy into a bowl and mix well.
- Place a generous spoonful of the mixture along the centre of your pastry circle.
- Drop a teaspoonful of the cranberry sauce on to your meaty mixture.
- Now take up the two opposite edges of your pastry circle to meet in the middle over your filling. Pinch or crimp the edge with your fingers in the middle of your pastie and along both edges to seal.
- Lift your pastie onto a baking sheet and repeat until you’ve filled all your circles.
- Brush with beaten egg and bake in the oven for 15–20 minutes until golden.
- Serve warm with a little extra cranberry sauce on the side.