First of all, I need to thank you all for your forbearance as I switch things up around here, changing backgrounds and cover photos and such. I know it’s jarring to click over to a website and find out everything looks different, so thanks for sticking around while I rearrange the furniture and move the knick-knacks here and there. 🙂
We’re less than a week away from the American observance of Thanksgiving, and for most of us, this means a whole lotta food! While I’ll be serving up my family’s usual Thanksgiving spread, we’re going to switch things up just a bit and smoke the turkey. (I swear, every time I say that it gives me pause. It makes it sound like we’re going to be sitting around a low table while sitar music plays in the background. “Whoa, man, that is some righteous turkey. Have a hit.”) Throwing the bird in the smoker will free up my oven for the rest of things that have to be baked, and maybe the stove will cool down before we eat so we don’t have to open the windows to get a little relief. Seriously, my house holds heat really well, and there have been Thanksgivings where you could swear it was August in here!
One of the sacred traditions of Thanksgiving is eating the leftovers for weeks afterward. But there are only so many turkey and dressing sandwiches you can eat before you start to lose your mind, right? So when I came across a recipe that gives a new spin on Thanksgiving leftovers, I was stoked! I have no idea where I found this particular recipe, but I offer my sincerest gratitude to whoever it was that came up with it. I made this last year, and my husband and I loved it!
Thanksgiving Turkey and Green Bean Casserole Pot Pies
4 cups leftover Green Bean Casserole
1/2 cup milk
1/2 cup chicken stock
1 to 2 cups turkey meat, chopped
2 standard puff pastry sheets, thawed
Preheat oven to 350.
In a medium bowl blend leftover Green Bean Casserole with milk, stock and turkey meat.
Cut out 6 4-inch disks from each sheet of puff pastry. Lightly press the disks into the bottom and up the sides of 6 1-cup muffin tins or ramekins, leaving about 1/2-inch of the crust over the edge. Using a fork, poke holes in the bottom and sides of the pastry.
Pour the filling into each cup to just below the top and cover with another disk. Secure the edges by pinching them together, and press the tines of the fork around the edges to seal. Cut a small hole in the top of each to release steam. Bake for 30 minutes or until crust is golden brown and filling is bubbling hot.
And there ya go! It’s tasty and filling, and even people who don’t care for Green Bean Casserole tend to like it. Plus, it’s not another turkey sandwich. 🙂 Do you have recipes that put a new spin on Thanksgiving leftovers? Share them in the comments, because we’re all looking for something new and delicious.
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And remember, a portion of the sales of all my books this month go to St. Jude Children’s Research Hospital! So if you’ve been thinking about giving them as Christmas gifts, or getting them for yourself, this is the perfect time. Just visit my Books Page to find out where.