A traditional Christmas or Thanksgiving dinner typically includes a roast turkey, but if you are not prepared for the big roasted bird then perhaps this option of a Turkey and Cranberry Pie is a better choice for you. This entrée still has the turkey and cranberry combination that the conventional meal includes, but it has a bit of a twist to it in that the turkey is in the pie. This is also a great make-ahead turkey dish that allows you to make your main course in advance.

Turkey and Cranberry Pie Recipe Ingredients:

  • 1 lb. pork sausage meat
  • 1 lb. lean ground turkey
  • 1 TBSP. sage
  • 1 tsp. oregano
  • 1 tsp. basil
  • Generous amount of salt and pepper
  • Finely grated rind of 2 oranges
  • 2 tsp. grated fresh ginger or ½ tsp. ground ginger
  • 1 lb. turkey breast, thinly sliced
  • 1 cup fresh cranberries (or 1 can cranberry sauce)

Pastry:

  • 4 cups flour
  • 1/3 cup water
  • 1/3 cup milk
  • 1 tsp. salt
  • 2/3 cup shortening or lard

Glaze:

  • 1 egg beaten with a small amount of milk
  • 1 ¼ cups aspic jelly, made per package directions

 

Preheat oven to 350° F. Put a large baking sheet in the oven to preheat.

Combine the sausage and ground turkey in a large bowl. Add the spices, salt and pepper, the orange rind and the ginger. Mix together well with your hands or a wooden spoon.

For the pastry, in a large bowl add the flour and salt and mix together with a fork. In a small saucepan, heat the shortening or lard with the milk and water. When just beginning to boil, remove from heat and cool slightly. With a wooden spoon, quickly stir the liquid into the flour. Stir until a very stiff dough is formed. Transfer the dough to a working area and knead until smooth. Cut off about a third of the dough for the top of the pie. Wrap this piece in plastic wrap and keep it in a warm place.

On a floured surface, roll out the large piece of dough with a rolling pin. Place the dough in a well-greased 8” springform cake pan, pressing the dough up the sides. Work the dough while it is still warm or it will start to crack and break.

Place the thin slices of turkey meat between two pieces of plastic wrap and flatten with a rolling pin or the bottom of a pot until it is about 1/8” thick.

Spoon half of the sausage/ground turkey mixture into the base of the dough layered pan, pressing it into the edges. Cover this mixture with half of the turkey slices, then with the fresh cranberries (or cranberry sauce). Place the remaining turkey slices over the cranberries, then top with the remaining ground meat mixture.

Roll out the rest of the dough and cover the filling. Trim away any excess and make decorative cut-outs to place on top of the pie with any extra dough. Seal the edges of the pie with the beaten egg. Make a steam hole in the centre of the pie. Brush the remaining egg/milk mixture over the top of the pie.

Bake the pie in the oven on top of the heated baking pan for 2 hours. (Hint: Cover the top of the pie with tin foil if it starts to get too brown before baking is finished.) Place the baked pie on a wire rack to cool.

When pie is cool, make the aspic jelly according to package directions and use a funnel to funnel it into the pie. Let the pie set overnight before unmolding.