Happy Thanksgiving! I’m grateful for a healthy, happy family, my faith in God and Jesus Christ, and the hope and guidance that faith brings. I’m thankful for good friends, a warm home, clothes, running clean water, hot showers, electricity (I’d be lost without it), cars, computers—and, of course, food.
I love food more than I probably should. I’ve lost about 43 pounds in the past year and I work hard to keep it off, but food is still my passion.
Today’s post shares a simple and delicious way to use Thanksgiving leftovers. If you roll out an extra pie crust while making your holiday pies, you’ll be set to assemble these the day after Thanksgiving. If you don’t usually make extra crust, you can quickly prepare a batch tonight or pick up ready-made dough while you’re out shopping tomorrow.
Layering in the order below matters: placing mashed potatoes on the bottom helps protect the crust from soggy gravy. I was on vacation when I tested this and used chicken instead of turkey, but the idea is the same.
Make these in small, individual portions that match what you’ll eat at one sitting. It’s safest to reheat leftovers only once, so plan portions accordingly. Don’t bake one large crostada and reheat slices multiple times—discard anything you don’t eat at that meal to avoid the risk of foodborne illness.
My husband enjoyed his so much he suggested we serve this for Thanksgiving instead of separate dishes. I laughed, but we agreed it’s a perfect way to enjoy all the flavors in one bite. If you don’t mind your foods touching, this is an ideal leftover meal. If you prefer everything separate, this isn’t for you—enjoy your leftovers whichever way you like.
Rustic Thanksgiving Crostada
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Ingredients
- Pie crust, (homemade or store-bought — unbaked, the type you can roll and shape)
- Mashed potatoes
- Gravy
- Shredded or sliced turkey
- Cranberry sauce, (jelly-style sliced works well)
- Stuffing
Instructions
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Preheat oven to 350°F (175°C).
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Roll out the pie crust to about 1/4″ thickness. Use a plate and a pizza cutter (or a knife) to cut circles sized for individual portions. Place the circles on a large baking sheet. Only prepare as many personal pies as you and your family will eat right away—leftovers are safest when reheated just once.
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Assemble each crostada in this order to keep the crust from getting soggy: spread mashed potatoes over the crust, leaving a 1½” border. Pour a little gravy over the potatoes. Layer on turkey, then add cranberry sauce, and finish by sprinkling stuffing on top.
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Fold the dough edges up and over the filling in a rustic, pleated fashion so the filling is contained.
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Optional: brush the edges with a beaten egg for a deeper golden color. The crostada will still bake fully without it.
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Bake 30–60 minutes, depending on the size of your pies, until the crust is cooked through and the center is hot. If the stuffing browns faster than the crust, tent the stuffing with foil while leaving the crust exposed.
Notes
- IMPORTANT: If you bake one large crostada and cut it into servings, discard any portions not eaten at that meal. Leftovers should only be reheated once to reduce the risk of foodborne illness. Happy holidays!
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