Blogsgiving Day 2, and I decided to get cutesy. Prepping individual pot pies takes approximately 45 minutes longer than stuffing the filling between two crusts and calling it dinner time. Proceed at your own risk.
When I first saved this recipe, my thought was to use it as an idea for leftovers. I imagined chopping up leftover turkey and using it in place of turkey sausage. Since Thanksgiving leftovers are still a few weeks away, and I wanted to buy meat from a local farm, I scrapped the turkey idea entirely and used pork sausage. Are you getting the sense that you can do pretty much whatever you want with this recipe and still come out ahead?
If you are not feeling cutesy, just make this into a regular pot pie. Line a pie pan with crust, dump in the filling, and top with puff pastry. Want to sauté your apples, onion, and sweet potato in butter or olive oil instead of grease from the cooked meat? How about adding the cheese on top of the filling before topping the pot pies with puff pastry? By all means, go right ahead.
Those are techniques, so how about substitutions? Only have one apple but a full bunch of celery? Sub it. No wine or sherry but plenty of broth? Use it. My only suggestion is not to be afraid to stuff the wells of the muffin tin with filling. Initially, I heaped in just one tablespoon. While that looked full, it made for a lot of crust and a little filling. Stuffing two tablespoons in made for a better balance between filling and crust.
The yield on the filling could get a little wonky depending on the size of your apples, onion, and sweet potato. This will be less of an issue if you do not make individual potpies, but it is something to be aware of. All told, I ended up with six cups of fruit and vegetables and made two and half dozen potpies.
The author of this recipe wrote that she liked to serve these individual pot pies with a bowl of butternut squash soup and a mixed green salad. If those ideas do not suit your tastes, I’m sure our Blogsgiving dinner bloggers have plenty ideas.
In case you missed Blogsgiving Day 1 and have no idea what I am talking about, Susannah from Feast + West and Meghan from Cake ‘n’ Knife are hosting a virtual dinner week to celebrate the upcoming Thanksgiving holiday. Twenty bloggers will be sharing 52 recipes in a progressive dinner party (where you eat a course at a different guest’s home) format.
On Day 1, we covered cocktails, hors d’oeuvres, and soup. Today we are sharing entrees, salads and side dishes. Check out the menu with links to each recipe at the end of this post, and find us on social media with the hashtag #blogsgivingdinner. Enjoy!
Turkey, Apple & Sweet Potato Pot Pies
- For the Filling
- 1 pound turkey or pork sausage
- 2 medium apples, cored and diced
- 1 yellow onion, diced
- 1 medium sweet potato, peeled and diced
- 1 tablespoon chopped fresh sage
- 1 ½ cups chicken, beef, or vegetable broth
- 2/3 cup wine or dry sherry
- 3 tablespoons cornstarch
- For the Crusts
- 2, 15-ounce packages of ready-made pie dough (2 rounds), at room temperature
- 2, 17-ounce packages of ready-made puff pastry (2 sheets), at room temperature
- Optional: grated cheddar for sprinkling
- Cook the sausage in a large skillet over medium heat.
- When cooked through, use a slotted spoon to remove the meat from the skillet and allow it to rest on a paper towel-lined plate while you cook the rest of the filling.
- Remove as much grease from the skillet as you like, and then saute the apples, onion, and sweet potato until softened, about 10-12 minutes.
- Add the cooked sausage back to the skillet along with the sage, broth, and cooking wine.
- Stir in the cornstarch and cook until thickened, about four minutes.
- When the filling is done, it’s time to assemble the pies. Unroll the pie dough on a flat surface and use a round cookie cutter or glass to cut each round to fit in the bottom and up the sides of a greased muffin tin.
- Fill each crust-lined well three-quarters of the way full with the prepared filling, about two tablespoons per well. Don’t be afraid to really pack it in!
- Unroll the puff pastry and cut it into 12 even pieces. Top each well with one piece of puff pastry, tucking it around the filing and along the sides of the well.
- Bake at 400 degrees F for 35 minutes or until golden brown. If desired, sprinkle each pot pie with cheese and return to the oven for a few minutes towards the end of the bake time.
- Allow the pot pies to cool for 15 minutes in the pan, then loosen the side of each with a knife. Use the tines of a fork – or whatever other contraption you please - placed between the side of the potpie and the pan to lift it out.
- The potpies will keep refrigerated in an airtight container for up to five days. To reheat, wrap in tin foil and place in a 350 degree F oven for 15 minutes.
When lining the pan wells with pie crust, the original recipe instructs one to cut the round of crust in fourths, then to cut three triangles from each of those fourths for three pieces of dough to stuff into the pan.Take care not to handle the puff pastry sheet too much or it will lose its ability to puff.
Pomegranate & Goat Cheese Salad from Feast + West
Persimmon & Pear Salad from Wit Wisdom and Food
Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home
The Perfect Thanksgiving Turkey from My Cooking Spot
Roasted Turducken from The Speckled Palate
Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six
Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife
Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca
Turkey, Apple & Sweet Potato Pot Pies from Love & Flour (You are here!)
Creamy Pumpkin Apple Pasta from My Cooking Spot
Mushroom Spinach Farro from Think Fruitful
Bacon and Cornbread Stuffing from Chez CateyLou
Sweet Potato Crunch from I Cook. I Eat. It’s Life.
Blue Cheese & Bacon Mashed Potatoes from A Savory Feast
Sausage Stuffing from the Wetherills Say I Do
Butternut Squash Grits from Homespun Seasonal Living
Thanksgiving Wine Pairings from Twin Stripe