Here are some recipes for those leftovers from Thanksgiving.
3 TB olive oil
1 ea medium onion, chopped
2 cups white mushrooms, sliced
1 cup carrots, diced
1 cup celery, diced
2 cups cooked leftover turkey, diced
3 cups gravy
1 tsp fresh thyme, chopped
1/4 cup frozen green peas, thawed
1 TB Italian parsley, chopped
kosher salt (to taste)
freshly ground black pepper (to taste)
1 ea egg beaten to blend with 1 TB of water (egg wash)
1 ea 9-inch ready made pie crust
Serve with Cranberry sauce
Preheat oven to 400°F.
Heat olive oil in heavy large skillet over medium-high heat. Add chopped onion, carrots and celery and sauté until browned. Add sliced mushrooms sauté until browned and caramelized. about 4 minutes. Add diced turkey, gravy, and thyme. Bring filling mixture to simmer. Season to taste with kosher salt and freshly ground pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-deep dish pie tin.
Lay out prepared pie crust and pinch or cut off any excess crust you have around the edge.
Cut out vent holes. (Simple slashes or decorations like leaves). Place crust on top filling and pinch edges of crust all around. Brush with egg wash.
Bake turkey pot pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove and let cool slightly before serving. Serve with cranberry sauce.
CRANBERRY CRISP RECIPE:
6 ea granny smith apples
1 cup cranberry sauce
1 cup dark brown sugar
¼ cup all-purpose flour
1 ea zest and juice of one lemon
1 cup dark brown sugar
1 cup old fashioned oats
1 cup flour
1 ½ cup butter (cold, cut into small dice ¼" by ¼")
1 tsp cinnamon
Preheat oven to 350°F
Butter a 9 X 9 casserole dish. Peel and slice granny smith apples. Place in large mixing bowl with cranberry sauce, dark brown sugar, flour, and zest and juice of one lemon. Toss ingredients until apples are well coated with other ingredients. Let mixture sit while making the topping.
For the topping: Combine sugar, oats, flour, salt and cinnamon in bowl. Cut in butter until combined.
Place apple mixture in casserole and spread out evenly. Top apples with topping and press lightly. Place in 350 degree oven and bake for 45 minutes to one hour until apples are soft and topping is browned. Serve warm with vanilla ice cream.