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Thanksgiving Leftovers Mini Pot Pies

Ingredients

  • Leftover stuffing or dressing
  • Chicken broth
  • Mashed potatoes
  • Turkey chopped
  • Gravy
  • Cranberry sauce

Instructions

  • Preheat the oven to 375 degrees F. Lightly grease a ramekin or jumbo muffin pan.
  • With your hands, work the stuffing into a ball adding a little chicken broth for moisture top help bind it, if needed.
  • Press the stuffing along the sides of the ramekin to form a crust (roughly a ¼” inch thick). Bring the stuffing up the sides and slightly over the top edge of the dish
  • Pour a little gravy in the bottom and then add a layer of mashed potatoes, then turkey. Repeat layering until you’ve reached the top.
  • Form a circle of stuffing and place on top of the last layer, sealing to the edge, to form a top crust.
  • Place the dish on a cookie sheet and bake about 20 – 30 minutes or until warmed
  • through and the crust sets.
  • Remove from the oven and let cool for a few minutes on a wire rack. Top with cranberry sauce and/or gravy and serve warm.

Notes

Get creative! This recipe will work with any layered combination of leftovers you have: Green beans, Turkey with Gravy Sweet Potatoes, Turkey and Cranberry, etc. Instead of a stuffing crust you can also use canned biscuits rolled out thinly and placed in the ramekin.