A show of appreciation

‌ Team, This Thanksgiving, I wanted to let you know how thankful I am for your continued support! You stepped up when it counted, helping Democrats defy the odds in the midterms, and it truly means the world to me. I hope you can safely spend this holiday with your loved ones and focus on the things that bring us together rather than drive us apart. As a show of appreciation, I’d like to share one of my special family recipes. Enjoy! Wishing you a very happy Thanksgiving, Debbie P.S. Don’t forget to follow me on Instagram, [@cleancookingcongresswoman]( if you want more recipes. --------------------------------------------------------------- Thanksgiving Leftovers Pie (Based on a King Arthur Flour recipe) Ingredients: Pie Crust - I used a store bought refrigerated pie crust. Leftovers for filling. - 1 1/4 cups (313g) stuffing - 1 cup (227g) squash or vegetables - 4 cups (475g) turkey, cut in 1” pieces 1 cup (245g) - turkey gravy 1 cup (230g) mashed potatoes - 1 1/4 cups (325g) whole-berry cranberry sauce - Egg wash 1 large egg yolk beaten with 1 tablespoon water Instructions: - To make a deep-dish pie: Roll the larger piece of dough into a 13” circle.Transfer it to a 9” or 10” deep-dish pie pan and press it down into the bottom, letting 1/2” hang over the edge - To make a loaf-shaped pie: Roll the dough into an oval 16” long and 12” wide.Press it into a 9” x 5” loaf pan with the edges just hanging over the sides.You should have some overlap at the corners; press these together to create a seam. - Preheat the oven to 375°F. - To assemble: Spread all the filling ingredients (except the cranberry sauce) on top of one another in even layers in the order listed.Portion the cranberry sauce into a 1” border around the edges. - Roll the remaining smaller piece of dough into a circle or rectangle, depending on the shape of your pie.Place on top and fold the overhang over it. - Crimp the dough to seal it, then cut several slits in the top to allow steam to vent. - To bake the pie right away: Brush the top of the pie with the egg wash.Place on a parchment-lined baking sheet and bake for 45 to 55 minutes, until you see liquid bubbling through the vents. - Remove the pie from the oven and let it rest for 15 minutes before slicing.The pie is delicious hot, at room temperature, or even cold from the fridge (after baking, of course). Paid for by Debbie Wasserman Schultz for Congress If you'd like to unsubscribe, click [here](. Debbie Wasserman Schultz for Congress 1071 Twin Branch Lane Weston, FL 33326 United States