This recipe is a delicious way to use your leftover turkey from Thanksgiving along with the nourishing root vegetables and green leafy veggies winter has to offer. It’a also a great way to celebrate the changing of the seasons with a winter solstice themed get-together. This year the Winter Solstice is on December 21, 2014. You can learn more about what I do with my family on this day here.
Winter Solstice Pie
Makes one 9 inch pie. Serves 6-8.
Gluten Free Pie Dough
I use Bob’s Red Mill GF Pie Crust Mix to simplify the process. Follow the package cooking directions. This can be made in advance and stored in the freezer until you’re ready to cook. Just let it thaw for about 30 minutes before you start rolling it out.
- 2.5 cups chopped veggies
- I used 3 cloves garlic, half a medium onion, 3 carrot sticks, 2 parsnips and half of a sweet potato
- you can use any combination of veggies you like though (mushrooms, peas, turnips, etc)
- 3 cups chopped greens
- I use a mixture of spinach and kale and maybe some cabbage it I have it.
- 2 cups shredded turkey or chicken (or add extra veggies and greens to make it vegetarian)
- 2-3 tablespoons oil (coconut, olive, or butter if you like)
- 3 tablespoons of gluten-free baking flour
- 1/2 cup of broth (veggie or chicken)
- S&P to taste
- Preheat oven to 375 degrees, allow 15-20 minutes for chilled dough to thaw before rolling out.
- Heat oil in large skillet, toss in chopped vegetables.
- Saute until they begin to soften and brown then add garlic.
- Add in greens and cook until just barely wilted and soft.
- Season with salt and pepper to taste.
- Sprinkle the gf flour over the veggies then slowly pour in broth. Stir well to keep from getting lumps.
- Roll out half of the gf pie dough place in a greased pie pan pressing down the dough to conform to the pan.
- Pour the veggie mixture into pan.
- Roll out the other half of the dough, cover the mixture and seal the edges cutting away excess dough.
- I like to use the extra dough to make a sun – in honor of winter solstice. Be sure to place a few slits to allow steam to escape.
- Bake at 375 degrees for 15 minutes then place a cookie sheet on the lower rack of the oven and reduce the temp to 350. Cook for an additional 20 minutes or until the crust is golden brown.
- Remove from oven and allow to cool for 30-45 minutes before cutting (the hardest part!)