Impossible Turkey & Stuffing Pie

This is the Thanksgiving sequel that turns leftover turkey into a whole new dinner. The “impossible” part is that the Bisquick batter sinks during baking and forms its own crust along the bottom and sides while the turkey, celery, and onion stay layered through the middle. No pastry to roll, no separate stuffing to make. One pie plate, one batter, done.

Sage and poultry seasoning carry all the Thanksgiving flavor here. They infuse the egg-and-milk custard so every bite tastes like turkey and stuffing rolled into one. The blender step blends the batter quick and smooth, but a hand whisk works fine if you don’t want to wash the blender.

A hot 400 degrees F (200 degrees C) oven is what makes the magic work. The high heat sets the crust fast around the edges before the custard fully thickens, locking in those distinct layers.

Pro Tips

• Use a 10 inch pie plate, not a 9 inch deep dish. The batter needs the wider surface to crust properly.
• Cool 5 minutes before slicing or the layers slide apart.
• Test for doneness with a knife in the center. It should come out clean, not eggy.
• Serve with cranberry sauce and gravy for the full Thanksgiving leftover experience.

Variations

• Stir in 1 cup chopped cooked stuffing for a more pronounced stuffing flavor.
• Use cooked rotisserie chicken in place of turkey for any time of year.
• Add ½ cup shredded cheddar or mozzarella to the batter for a cheesy version.