Preheat oven to 375 degrees F.
Select a large-size muffin pan, popover pan, or 6 to 8 baking cups (such as used for custards). Spray containers with a non-stick cooking spray.
Prepare Pie Crust. Divided the pie crust dough into 6 to 8 balls (depending on your pan sizes). On a floured board, roll each dough ball out to a 1/8-inch thickness and two times larger than your baking containers. Line the prepared containers with the rolled out pie dough, leaving excess dough to wrap over the top when the cups are filled.
Fill each dough-lined container with some turkey, dressing/stuffing, sweet potatoes, mashed potatoes, turkey gravy, and finally cranberry sauce. Adjust the portion sizes to the size of your containers. Bring the remaining dough up over the top of your ingredients, crimping together is necessary.
Bake approximately 15 to 20 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is golden brown.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and, using a spatula, quickly lift each serving onto individual serving plates. Serve hot or warm.
The Turkey Dinner Cups may be frozen and heated before serving in a 400 degrees F. oven for about 5 minutes.
Makes 6 to 8 servings.