Here's a leftovers recipe:
Easy Turkey Pie
2 cups mashed potatoes--leftovers
1 egg
3 green onions -- sliced
3 cups turkey -- cooked and cubed
3/4 cup carrots -- cooked and sliced
3/4 cup frozen peas
3/4 cup leftover gravy
1 pie crust for top
Grease a deep pie dish. Mix potatoes, onions and egg well. Pat into pie dish and up the sides. Mix remaining ingredients together and put into potato lined pie dish.
Top with a pie crust. Bake at 350 for about 1 hour or until pastry is golden brown.
Leftovers:
Sesame Thai Turkey Salad
About 4 cups bite-size pieces skinned cooked turkey
2 large (about 1/2 lb. total) carrots, shredded
1 large (about 1/2-lb.) red or green bell pepper, stemmed, seeded, and thinly sliced
1/2 cup thinly sliced green onions
1/4 cup roasted, salted peanuts
1/4 cup thinly sliced dried apricots
Thai dressing (recipe follows)
Napa cabbage leaves, rinsed and crisped
Whole green onions, ends trimmed (optional)
Peeled orange slices (optional)
In a large bowl, combine turkey, carrots, bell pepper, sliced green onions, peanuts, apricots, and Thai dressing; mix well.
On 4 to 6 salad plates or 1 platter, arrange cabbage leaves, then spoon turkey salad equally onto leaves; garnish with whole green onions and orange slices. Makes 4 to 6 servings.
Thai dressing. Stir together 1/4 cup rice vinegar, 2 tablespoons each reduced-sodium or regular soy sauce and Oriental sesame oil, 1 tablespoon honey, and 2 teaspoons each crushed dried red hot chilies and grated orange peel.
Leftovers:
Sesame Thai Turkey Salad
About 4 cups bite-size pieces skinned cooked turkey
2 large (about 1/2 lb. total) carrots, shredded
1 large (about 1/2-lb.) red or green bell pepper, stemmed, seeded, and thinly sliced
1/2 cup thinly sliced green onions
1/4 cup roasted, salted peanuts
1/4 cup thinly sliced dried apricots
Thai dressing (recipe follows)
Napa cabbage leaves, rinsed and crisped
Whole green onions, ends trimmed (optional)
Peeled orange slices (optional)
In a large bowl, combine turkey, carrots, bell pepper, sliced green onions, peanuts, apricots, and Thai dressing; mix well.
On 4 to 6 salad plates or 1 platter, arrange cabbage leaves, then spoon turkey salad equally onto leaves; garnish with whole green onions and orange slices. Makes 4 to 6 servings.
Thai dressing. Stir together 1/4 cup rice vinegar, 2 tablespoons each reduced-sodium or regular soy sauce and Oriental sesame oil, 1 tablespoon honey, and 2 teaspoons each crushed dried red hot chilies and grated orange peel.