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Who says delicious pies can only be served for dessert? This savory Sweet Onion Turkey Cheddar Pie is fantastic!
Our Sweet Onion Turkey Cheddar Pie is so good, it has moved to the very top of the list of favorite recipes to make with leftover Thanksgiving turkey. After one bite of this easy, delicious pie, I think you’ll agree!
How do you make Sweet Onion Turkey Cheddar Pie?
This Sweet Onion Turkey Cheddar Pie starts with a generous amount of sweet, caramelized Vidalia onions that are combined with shredded cooked turkey, eggs and a mix of seasonings including salt and pepper, fresh nutmeg, dry mustard, and Worcestershire sauce. A few (optional) shakes of Tabasco sauce are also added for a touch of bright flavor, plus it helps cut the richness of this pie.
The onion-turkey filling is poured into a buttery, saltine cracker crust. Next, shredded extra sharp cheddar cheese is sprinkled over the top – then the entire Sweet Onion Turkey Cheddar Pie is baked in the oven until set. A few minutes under the broiler gives this wonderful savory pie a nice golden topping.
I would describe this Sweet Onion Turkey Cheddar Pie as a cross between a pot pie and a quiche – although you won’t really notice the eggs in the filling because it’s so loaded up with sweet onions and turkey.
This Sweet Onion Turkey Cheddar Pie makes a great lunch or dinner with a salad of fresh greens on the side.
Two weeks from today, you’ll be looking for Thanksgiving leftovers ideas – and this Sweet Onion Turkey Cheddar Pie should be top of your list too!
You may enjoy these other recipes made with sweet onions:
- Creamed Vidalia Onions in Pastry
- French Onion Soup
- Caramelized Onion Dip
- Mujadarra
- Pearl Onions in Cream Sauce
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Sweet Onion Turkey Cheddar Pie
Ingredients
8 tablespoons melted butter, divided
1 1/2 pounds sweet onion, such as Vidalia, cut in half then into half-moon slices
1 3/4 cup crushed saltine crackers
4 whole eggs beaten
1 cup half & half
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
Few grinds fresh nutmeg
1/2 teaspoon dry mustard
Few shakes Worcestershire sauce
Few shakes Tabasco sauce
1 1/2 cups cooked turkey cut into pieces
4–ounces extra sharp cheddar cheese, shredded on large holes of a box grater (we like Cracker Barrel’s Extra Sharp NY Cheddar)
Instructions
Preheat oven to 350 drees F.
Place 4 tablespoons of the melted butter in a large skillet over medium heat with the onions and cook for about ten minutes until soft and caramelized. Set aside.
In a medium bowl mix the rest of the melted butter with the crushed saltine crackers.
Spray a 10” pie plate and press the buttered cracker crumbs into the bottom and up the sides. Refrigerate until needed later in this recipe.
In a medium bowl beat the eggs with the half & half, salt, pepper, nutmeg, mustard, Worcestershire sauce and Tabasco sauce. Set aside.
Remove the prepared pie plate from refrigeration and add a layer of cooked onions, then cooked turkey, then pour in the egg mixture, and finally top with the shredded cheese.
Bake uncovered for 35 minutes or until set, then brown under the broiler for a minute or so and serve.
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Instead of the saltine cracker crust could one substitute a refrigerated pie crust. Would one need to pre bake the pie crust before adding the fillings?
Hi Mike – You could do that, although over the years, my impression is that the refrigerated pie crusts are getting smaller and don’t seem to hold as much filling.
If you use that (or a homemade pie crust) I’d suggest blind baking the pie crust, not fully pre-baking it. (We have a post about blind baking if you aren’t familiar with that process – you can read it here: https://www.afamilyfeast.com/how-to-blind-bake-a-pie-crust/)
My husband and I loved it! I used left over turkey I had frozen from a couple months ago so my turkey was good and seasoned. It took me about 45 minutes to caramelize my onions. I cooked them low and slow. I’ve never caramelized onions and did not realize how much they reduce in size. I thought a pound and a half would be a lot and wound up being about a cup, so I cooked more. I like onions. 15 crackers was not enough to go all the way up the sides so next time I will just do more. The extra sharp cheese is awesome with it. I will definitely make it again. Thanks
So glad you enjoyed the recipe Laurel! Thank you!
Love this recipe! It was delicious. I will say that carmelizing 1 1/2 lbs of onions took more like 30 mins, not 10.
Thanks Robyn – glad you enjoyed the recipe! Using a larger skillet might help cut down the cooking time!