thanksgiving leftovers.

thanksgiving-leftovers-recipe-pot-pie-cranberry-tartlet-gathered-melanie-gabrielle-photography-1It’s the Friday after Thanksgiving and although some of you may be shopping, the rest of us are taking a day off or possibly entertaining another round of guests. You surely have enough left overs to serve a holiday meal all over again, the question is do you want to eat the same thing you ate a few hours ago? Now I do realize most of us may say yes and I couldn’t agree with you more! While those side dishes and left over turkey are great on their own, combining some of them together can create new and delicious dishes that are quick and easy to whip up.

We’ve taken Thanksgiving staples and layered them into a turkey pot pie and used leftover cranberry sauce to make the most delicious little tartlets. There really is no right or wrong amount of either ingredients in the pot pies, remember you are using what you have available. The only addition you may not all ready have in your refrigerator is prepared pie dough, a small batch of this recipe will do.

mashed potatoes
green beans
turkey breast, cooked
cranberry sauce
herb stuffing
prepared pie dough
egg yolk

Preheat oven to 400 degrees. Layer the ingredients alternately until filled three quarters of the way up and set aside to cut pie dough. Place your prepared pie dough on a floured surface and roll out to 1/8 inch thickness. Use round cookie cutters that are sized to the width of the ramekin you are using. Place dough round atop the layered ingredients and lightly brush with egg wash. Cut three slits into the dough and bake for 20 minutes, serve warm.

A similar version of this is available here at Martha Stewart. You can also use pre-made pie dough, we love this one!

prepared dough, rolled
cranberry sauce
rosemary sugar

Preheat oven to 400 degrees. Cut twelve 3 inch squares from prepared pie dough and place on a floured surface. Scoop 2-3 teaspoons of cranberry sauce into center of dough squares and create a pouch by bringing together all four corners and pinching the ends to secure a pouch. Place the pouch into a non-stick muffin pan and gently brush with egg wash. Sprinkle generously with rosemary sugar and bake for 15-20 minutes until golden. Let tarts cool before removing them from the tin.

Adapted from Martha Stewart. To make this fragrant sugar, chop fresh rosemary springs into small pieces and toss with cane sugar. The sugar mixture can be made ahead of time and kept refrigerated for up to a week. To scoop an even amount every time we use this fun tool.


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