The following recipes were featured on the Friday, November 24, 2017 KDVR / Fox31 morning show segment. Watch the segment here: http://kdvr.com/2017/11/24/what-to-do-with-thanksgiving-leftovers-2/
Thanksgiving ‘Leftovers’ Shepard’s Pie
- 1 ½ cup left over gravy
- Misc. leftover fresh herbs
- 2 tbs Worcestershire sauce
- 2 tbs unsalted butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped (or if you have roasted/sautéed carrots leftover use 1 cup)
- 1 clove garlic, minced
- 3 cup leftover turkey meat, chopped or shredded
- ½ cup green bean casserole, leftover
- ½ cup frozen corn kernels, or left over corn
- 2 cups mashed potatoes (either sweet or regular is fine
- ½ cup Gruyere cheese, shredded
Preheat oven to 350°F.
Heat the gravy in a small sauce pan and add in the Worcestershire sauce and any leftover herbs you have on hand, let the herbs steep in the gravy until it is needed.
In a large skillet over medium heat, melt butter. Add onion, celery and carrots (if using left over carrots add with the green bean casserole, cooking until onions are translucent. Add minced garlic, cooking for an additional minute.
Add green bean casserole and stir to combine. Then add in the turkey and corn. Stir to combine thoroughly and heated through.
Strain the gravy or remove the herbs from it and add the gravy to the sauté pan. Mix everything together and give it a taste. Add more of anything that you like and season with salt and pepper if needed.
Spread the turkey mixture evenly into a 9”x9” rectangle baking dish.
Heat mashed potatoes until warmed and easy to stir, add a splash of milk or cream if needed.
Add the shredded cheese to the potatoes, stir to combine. Spread mashed potatoes over the turkey filling.
Bake for 30 minutes. If desired, broil or use a kitchen torch to char potatoes slightly.
Turkey and Brie Empanadas
- Leftover pie dough
- Leftover turkey meat, finely shredded
- Left over gravy
- Leftover brie or cheese of your choice, cut into ½ inch pieces
- 1 egg whisked with 1 tbs water
Preheat Oven to 350°F.
Roll out the pie dough on a lightly floured surface to 1/8 inch thick and cut dough into 3 inch rounds.. Set aside the rounds on a lightly floured surface.
Mix the shredded turkey with enough gravy to slightly moisten the meat, but not too much to make it runny.
Place about a tablespoon of the turkey mixture on the bottom half of each round and place a piece of the cheese on top.
Place the Empanadas on a parchment lined baking sheet.
Lightly brush the outside of the dough with the egg mixture to help it adhere to itself.
Carefully fold over the top half of the dough over the filling, try to avoid tearing a hole in the dough. Gently press the teeth of fork crimp the edges together to form a tight seal.
Lightly brush the empanadas with the egg wash.
Place the baking sheet in the preheated oven and bake for 10 to 15 minutes or until lightly browned.
Serve with Cranberry Mustard.
- 1/2 cup grained mustard
- 2-4 tbs leftover cranberry sauce
- 1-2 tbs mayonnaise.
- Fresh Thyme leaves (optional)
Place all ingredients into a small bowl and stir to combine. Adjust the sweetness by adding more cranberry sauce. If you would like it to be creamier, add more mayo.