Thanksgiving Dinner Phyllo Pie

Thanksgiving is one of my favourite holidays. October is not only a beautiful harvest month but its a time to gather family and friends together to give thanks and enjoy a beautiful meal! If you are like me, hosting can get a little over whelming as you want to host the perfect thanksgiving dinner. I have created this make ahead pie that is filled with a thanksgiving spread all wrapped up in crisp phyllo and paired with an orange whisky cranberry sauce and extra gravy on the side, will impress your guests. With everything prepared the day before, it takes the stress off the day of and gives you time to enjoy the celebrations with your family and friends. Give this pie a try, as I promise you it is absolutely delicious! If you are making the pie and cranberry sauce the day ahead, cool the cranberry sauce and place in an airtight container in the fridge and serve at room temperature. For the pie, assemble it and and cover the top with plastic wrap. Place in refrigerator until ready to bake. It can go straight from refrigerator to your oven.  

Happy Thanksgiving to all of you!




2 lbs (1 kg) turkey breast, skin on and bone in

2 tbsp. (15 mL) unsalted butter, melted
Salt and freshly ground pepper
1 cup (250 mL) sodium-free chicken stock

4 cups (1 liter) day old french bread, cut in 1/2 inch pieces 3 tbsp. (45 mL) olive oil

2 cups (500 mL) onion, diced
2 tbsp. (30 mL) garlic, chopped

1 1/2 cups (375 mL) carrots, cut in 1/4 inch rounds

1 cups (250 mL) celery, chopped 1/4 inch thick

1/2 cup (125 mL) celery leaves, finely chopped

1 cup (250 mL) cranberries, fresh or frozen

1 tbsp. (15 mL) fresh thyme leaves

2 tbsp. (30 mL) fresh sage, finely chopped 1 tsp. salt
1/2 tsp. freshly ground pepper
3 cups (750 mL) sodium free chicken stock

2 tbsp. (30 mL) cornstarch

1/3 cup (80 mL) cup unsalted butter, melted

1/3 cup (80 mL) cup olive oil
15 oz (450 g) phyllo pastry sheets, defrosted


Orange Whisky Cranberry Sauce

1lb. fresh cranberries

1 cup water

1 cup brown sugar

1 cinnamon stick

zest and juice of one medium orange

2 tbsp whisky

1/2 tsp salt

1/2 tsp fresh ground pepper



To make cranberry sauce, place all ingredients in a medium sauce pan with the exception of the salt and pepper. Cook over medium heat for about 15 minutes or until it thickens and cranberries have popped. Remove from heat, season with salt and pepper. Set aside to cool.


Preheat oven to 450 F. Place the turkey breast on a rack in a roasting pan. Brush turkey with the melted butter, then season generously with salt and black pepper. Pour in 1 cup chicken stock and roast for 45 minutes basting a few times with stock. Remove the turkey from the oven and cover loosely with foil and let rest for 10 minutes to cool. Remove skin and bone and cut turkey meat into 1/2 inch pieces. Pour 3 cups of the chicken stock in the roasting pan to deglaze. Strain juices into a medium bowl, whisk in cornstarch, set aside and reserve for filling.

Spread bread evenly on a 12x17 inch baking sheet and place in oven with turkey. Bake for 15-20 minutes until bread is golden and dried out. Remove from oven and place in a large bowl.

In a large pot, heat oil over medium heat. Add onions and garlic and sauté for 2 minutes until soft and translucent. Add carrots and celery and cook for 8 minutes, stirring occasionally until slightly browned and softened. Add turkey, cranberries, celery leaves, thyme, sage, salt, pepper and stir to mix. Pour in reserved chicken stock and bring to a boil. Reduce heat and simmer until liquid has slightly thicken. Remove from heat to cool. Pour mixture into bowl with breadcrumbs, add cranberries and stir to mix.

In a small bowl, mix together melted butter and oil. Brush a 9 inch springform pan with the butter mixture. Using a pastry brush, brush a phyllo sheet with the melted butter and layer the bottom of the pan, leaving the edges of the phyllo draping over the sides of the pan. Repeat this step and layering 10 more phyllo sheets. Pour the turkey filling in the pan and fold phyllo edges over to cover. Brush with melted butter. Layer remaining sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan. Brush top of phyllo with butter. Cover top of pan with plastic wrap and place pan on baking sheet. Place in refrigerator overnight. When ready to bake, preheat oven to 375 F (190 C) remove from refrigerator and place directly in oven. Bake for 50-60 minutes, until golden in colour. and phyllo is crispy. Remove from oven, allow to cool for 7 minutes prior to removing from spring form pan.


Makes 6 -8 servings

Copyright © 2016 Irene Matys.

All Rights Reserved.

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