Thanksgiving Leftovers

from The $5 Dinner Mom

Thanksgiving Shepherd’s Pie
In 9×13 glass baking dish, layer stuffing, then shredded turkey and top with leftover mashed potatoes. Dig a few 1/4 inch holes in the potatoes and pour gravy over the potatoes, and into the holes. Bake at 350 for 20-30 minutes, to warm it through. Cut and serve like a shepherd’s pie or lasagna.

Turkey Pot Pie
1 16 oz. bag of mixed vegetables, 2-3 cups of white sauce (White Sauce recipe: 2 T butter, 2 T flour, 1-2 cups milk In saucepan, melt butter. Once melted, add flour and whisk with butter. Add milk to butter/flour mix. Cook on medium-high heat for 5-6 minutes. Stir often. Sauce will thicken. If sauce is too thin, whisk in more flour. If sauce is too thick, whisk in more milk.)
1-2 cups shredded turkey, 1 pie crust. In 8×8 baking dish, mix vegetables (don’t have to be thawed) and 2-3 cups white sauce. Add 1-2 cups shredded turkey and mix through. Place pie crust over top of the baking dish. Vent pie crust with 2-3 small slits in the crust. Bake at 350 for 25 minutes.

BBQ Turkey Sandwiches with Corn Pudding
Add your favorite BBQ sauce to a whole wheat bun with sliced turkey. Serve with “cornbread stuffing” pudding.

Cornbread Stuffing Pudding
1 cup frozen corn, thawed
2 cups leftover cornbread stuffing
3/4 – 1 cup milk
1 large egg
In bowl, whish egg and milk. Add leftover cornbread stuffing and whisk. Add corn. Bake in a greased 8×8 baking dish for 25 minutes at 375.

Potato-Broccoli Soup
Take 2 leftover broccoli heads, add 1 cup of mashed potatoes, 2 cups of chicken broth, 2 cups of milk (0r 1 can evaporated milk), salt and pepper, and a little extra virgin olive oil. Toss in any leftover chopped celery and onion. Add all ingredients to saucepan. Stir well, bring to boil. Then reduce heat and simmer. Simmer for 10-15 minutes. If necessary, blend with immersion hand blender. Garnish with sour cream or shredded cheese.

Sweet Potato Muffins
A perfect Saturday morning treat!
1 cup mashed sweet potatoes
2 eggs
2/3 cup milk
1/4 cup honey or 1/2 cup sugar
2 T butter, melted
2 cups flour (or 2 cups rice flour if GF)
2 t baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
12 pecan halves, whole
OR 12 pecan halves, crushed (Place whole pecan on top of muffin, or put crushed pecans into muffin batter) Whisk sweet potatoes, eggs, milk, honey OR sugar, and butter. Add flour, baking powder, salt and cinnamon. Mix until batter forms. Fold in chopped pecans. Pour into greased 12 muffin tin. Add pecan half on top of batter if you didn’t mix the pecans into the batter.
Bake for 20 minutes at 400.