This Thanksgiving leftover recipe is all about minimal effort and maximum results. Snatch up any leftover Brie from your Thanksgiving appetizers, pick up a box of frozen puff pastry—it’s right beside the rolls in the freezer case—and save a bit of the remaining turkey to make this one-of-a-kind leftover dish.
Cheese, turkey, puff pastry, and spinach are all comforting and delicious, but to add a tangy kick to the filling, mix some whole-berry cranberry sauce with whole-grain mustard. Paint the cranberry sauce-mustard mixture over a bottom layer of puff pastry, then top with your Thanksgiving leftovers. Add the second layer of puff pastry, and bake away.
To finish this lunch or dinner, just serve with a salad. We recommend a bright and citrusy vinaigrette.
This unique slab pie is sure to earn you rave reviews for your creative use of Thanksgiving leftovers. In fact, it might be a better dinner than the Thanksgiving dinner from the night before.
Turkey, Sage, and Brie Slab Pie
1 (17.3-oz) pkg frozen puff pastry, thawed
1/3 cup whole-berry cranberry sauce
1 Tbsp whole-grain mustard
2 cups chopped cooked turkey
4 oz Brie cheese, thinly sliced
1 cup spinach
1 1/2 tsp finely chopped fresh sage
1 large egg, lightly beaten
• Preheat oven to 400°F. Unfold pastry on a lightly floured surface. Roll each sheet into a 15- x 12-inch rectangle. Place one pastry on a parchment paper-lined baking sheet.
• Stir together cranberry sauce and mustard. Spread over 1 pastry sheet, leaving a 1-inch border on all sides. Top with turkey, cheese, spinach, and sage.
• Brush egg over edges of pastry. Cover with remaining pastry sheet, crimping edges with a fork. Brush top of pastry with egg, and cut 4 (1-inch) slits in top of pastry to allow steam to escape.
• Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes.
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 servings