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This Thanksgiving, pie isn't just for dessert. Rethink your holiday feast with these four savory recipes

  • 1 min to read
This Thanksgiving, pie isn't just for dessert. Rethink your holiday feast with these four savory recipes

This year, I’m on a mission to refine the Thanksgiving menu, transforming the traditional turkey and trimmings into sophisticated savory pies to serve up at smaller gatherings. Each of these recipes makes enough to feed a moderately sized dinner party or a party of two to four with leftovers. Plus, these pies are so easy to assemble, you’ll enjoy making them all winter long.

Double-Crust Turkey Pot Pie

This is no peas-and-carrots affair. This turkey pot pie is all the things you love about Thanksgiving wrapped into a golden tower of crust. Rather than roasting a whole turkey, use the meat from 3 to 4 turkey legs – herb-buttered and roasted at 350°F for an hour and a half – and for the squash, choose your favorite – any nutty, orange-hued winter variety will be lovely.

 

Root Vegetable Tarte Tatin

This tart is all about creativity and use of space, so don’t be afraid to release your inner artist. Use your favorite round roots, grabbing a variety of small and large options so that you have plenty of ways to make it gorgeous. Taleggio works well against the sweetness of the vegetables; its mild and almost fruity flavor is delightful, but some people are put off by its potent aroma. If it’s too much for you or your guests, less-stinky Brie or Robiola are great stand-ins.

Sweet Potato Hand Pies

These pockets of goodness insulate themselves, so you can wait 15 to 20 minutes to serve them and they’ll still be piping hot. Once the holiday season is over, pair them with a green salad for a delicious weeknight dinner.

These pockets of goodness insulate themselves, so you can wait 15 to 20 minutes to serve them and they’ll still be piping hot.

Leek, Shiitake and Bacon Galette

Need a showstopper that isn’t fussy? Galettes are always stunning, but this one, in particular, takes little to no effort to put together. Just remember to really press the dough together as you fold the sides so that the crust isn’t overly thick where it overlaps.

 

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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