Thanksgiving for us usually means turkey for days, weeks, MONTHS. We have turkey for soup, turkey for sandwiches, and turkey for the freezer. What we NEVER have, is a creative way to eat our turkey leftovers. Wouldn’t it be great to have something to do with those last few spoonfuls of mashed potatoes or last scoop of green beans?
Why not make Mini Turkey Pies? These are great for kids and adults alike! Easy to make, easy to eat and a fun, new way to get rid of those leftovers. They are sort of like a tiny shepherd’s pies, but with turkey!
- 2 9" refrigerated pie crusts
- All of your foil covered dishes and/or tupperware full of leftovers (any and all ingredients are acceptable)
- Shredded Cheese
- Preheat oven to 350 degrees.
- Unroll each crust and roll out to a 12" diameter. Cut 6 4" circles out of each crust and place them centered into a muffin pan. Press the crust into each muffin hole (? is that what we call them?) and bake for 7-10 minutes.
- After the pie crusts have baked, remove them from the oven and let them cool. Once cool to touch, start layering them with all of your leftovers. Make them all the same or let each family "design" their own. Don't be afraid to throw in some cranberry sauce. Savory + Sweet = DELISH!
- Once you have filled your tiny pie crusts with yummy leftover goodness, feel free to throw on a sprinkle of shredded cheese because, well, cheese makes everything better.
- Bake for 15-20 minutes or until all of the pie innards are hot and delicious.
- Remove from oven, TURN OVEN OFF (I forget to do this a lot, so it helps to include it), and let your mini pies cool for a 5-10 minutes before serving. You can even drizzle the finished pies with gravy or a spoonful of cranberry salad (my grandmama makes the BEST). Don't let anything go to waste!
- Repeat steps 1-6 until all leftovers are gone!