Thanksgiving leftovers tend to lose their allure shortly after the holiday ends. So how do you repurpose various dishes into something you’d actually want to eat, without dedicating another day’s worth to slaving away in the kitchen? On the savory side, this all-in pot pie can be put together in minutes flat (and cleverly integrates almost all the remnants from your fridge), while conversely, you can fashion your half-eaten pie into a wholly different dessert — these seriously attractive (but oh so easy) pumpkin and cream parfaits!
Stuffing-Topped Turkey Pot Pie
(Makes 1 9-inch pie)
2 cups of diced, leftover light and dark meat turkey
4 cups of mixed, leftover cooked vegetables, such as carrots, peas, green beans, pearl onions or brussels sprouts, cut into bite-sized pieces
2 cups of leftover gravy
1 teaspoon ground sage
salt and pepper to taste
1 pre-baked pie crust
1 cup of leftover stuffing
1 cup of leftover mashed or sweet potatoes
1 beaten egg
Cranberry sauce, for serving
Preheat an oven to 350 degrees.
In a bowl, combine turkey, vegetables and gravy, and season with sage and salt and pepper to taste. Pour mixture into the pre-baked pie crust.
Combine stuffing with mashed or sweet potatoes, and spread evenly over the pie. Brush with beaten egg.
Bake for 30 minutes or until the crust is golden brown. Serve with cranberry sauce.
Leftover Pumpkin Pie Parfaits
(Makes 4 servings)
4 slices of leftover pumpkin pie
4 ounces of softened cream cheese
1 cup of candied pecans, crushed
Leftover cranberry sauce
Whipped cream or vanilla ice cream
Remove the pie filling from the crust, placing in a bowl. Combine cream cheese and pie filling, until it makes a smooth paste. Set the crust into another bowl, and crumble into bite-sized pieces. Combine with the crushed, candied pecans.
Place a thin layer of crust and pecan mixture into individual glasses. Top with a generous dollop of pie mixture. Add a thin layer of cranberry sauce. Top that with a generous dollop of whipped cream or ice cream. Continue layering, in that order, until the glasses are full, finishing with the whipped or ice cream. Top with a sprinkle of cinnamon.