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–+ servings

Rustic Thanksgiving Crostada

Author Amber Brady
Yields 8 Servings

Ingredients

  • Pie Crust, (homemade or store bought--not in the pie tin, the kind you unroll & shape yourself)
  • Mashed Potatoes
  • Gravy
  • Shredded or sliced turkey
  • Cranberry sauce, (we buy the jelly & slice it)
  • Stuffing

Instructions

  • Preheat oven to 350˚F.
  • Roll out pie crust to ¼" thickness. Using a plate & a pizza cutter, cut a circle the size of an individual portion. Repeat for other personal pies (only make as many as you & your family are eating right away, since it's safest to re-heat leftovers only ONCE.) Place pie circles on a large baking sheet.
  • Top crust in this order to prevent the crust from getting soggy: Spread mashed potatoes over the crust leaving a 1½" allowance at the edges. Pour gravy over the potatoes. Top gravy with turkey. Top turkey with cranberry sauce. Finish by sprinkling stuffing over the top.
  • Fold edges up, randomly (this is rustic after all), pulling all of the sides up & inward, so as to contain the filling.
  • *Optional: Brush edges of pie crust with a beaten egg. It will help the crust brown better. I did not do that & my crust is pretty white in the pictures even though it was thoroughly cooked.
  • Bake for 30-60 minutes or until crust is baked & it's hot in the center. You may need to cover the stuffing with foil, keeping the crust exposed, if the stuffing starts to brown faster than the crust. Time will vary depending on the size of the pies.

Notes

  • IMPORTANT: If you make a big crostada & cut it up into servings, like I did, please make sure whatever is not consumed is thrown out. I cannot stress enough that leftovers should only be re-heated once, to prevent getting sick. Happy Holidays!