More Thanksgiving...

Academic life got in the way of posting more pie photos, but here are some details on the rest of the savory pies from Thanksgiving.

Turkey, broccoli, stuffing pie

This might have been the easiest pie I made, but also one of my favorites. I sauteed the turkey breast at the same time as for the other turkey pie. I used store bought stuffing for the top and a regular butter crust for the bottom. The filling is made up of sauteed broccoli, garlic, the cooked turkey and a can of store bought gravy. I imagine the whole thing would improve if you made the gravy and stuffing from scratch, but for a quick pie this was really good.

Corn Pie

I don't know why but I really wanted to make a corn pie. I think its because Thanksgiving has always included buttered steam in the bag corn. This recipe calls for a cracker crust, which gives me hope for attempting cookie and graham cracker crusts in the future. Recipe can be found here.

Brussels Sprout and Leek Quiche
I adapted this recipe from here as follows:

1 tablespopon butter
1/2 chicken stock
1 leek chopped (white and green parts)
1 pint of Brussels sprouts
2 garlic cloves minced
2 spring onions chopped
1 Tbs herbs de provence
approx. 5 oz. of chive and onion cream cheese
1 cup Gruyere cheese
6 eggs
salt
pepper
1 butter pie shell

Combine first seven ingredients in a pan and saute until tender. Let cool and then stir in cream cheese. Add grated cheese, eggs, salt and pepper. Pour into unbaked pie shell and cook for 40 min at 375 degrees.

The whole thing was baked in a silicon tart pan which worked beautifully this time and let me slide the quiche out and put it on my pretty cake stand.

Dessert pie descriptions soon!