If you’re like us, you might be wondering what to do with all your Thanksgiving leftovers.
There’s the obvious answer – turkey sandwiches for the next few days. It puts that cranberry sauce to work, too!
If you’re up for a little more cooking the day after Thanksgiving, we recommend making mini-turkey pot pies! If you have leftover roasted vegetables, they can be part of the filling!
The EASIEST way to make these (because we know you could use a break after a big holiday!) is by following this recipe by Pillsbury!
INGREDIENTS:
1/3 CUP butter or margarine
1/3 CUP chopped onion
1/3 CUP all-purpose flour
1/2 TEASPOON salt
1/4 TEASPOON pepper
1 CAN (14 oz) chicken brother
1/2 CUP milk
2 1/2 CUPS shredded cooked turkey
2 CUPS frozen mixed vegetables (or any leftover veggies you might have!), thawed.
1 Cupcake/Mini-Bundt pan
Their recipe traditionally calls for pie crust, but for an extra savory crust, we recommend 1-2 cans of either Pillsbury Crescent Rolls or their Flaky Layers Biscuits.
– Heat your oven to 425 degrees F.
– In a 2-QUART saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
– Stir in turkey and mixed vegetables. Remove from heat.
– Lightly grease your cupcake/mini-bundt pan. If you’re using the Crescent Rolls, take the Rolls out of the package and lay flat on your counter, using a rolling pin to slightly press the creases together. Using a mold (or the rim of a wide drinking glass), cut out circles for your cupcake/bundt pan. Press a circle to each pan mold, then place your turkey/vegetable fillings inside. Cover with another circle.
– If you’re using the Flaky Layers Biscuits, you can simply split the biscuits in half hamburger-style, and use those as your crust circles.
– Bake for 20 minutes or until crust is golden brown. Let stand 5 minutes before serving!
