TRY THESE TWO GREAT RECIPES THAT MAKE GREAT USE OF THOSE THANKSGIVING TURKEY LEFTOVERS. 

THANKSGIVING TURKEY HAND PIES

INGREDIENTS

_ ( 1 ) 14-ounce pie crust
_ All-purpose flour for dusting
_ 1/4 cup leftover mashed sweet potatoes
_ 1/2 cup leftover stuffing
_ 1/2 cup 1/4-inch diced leftover roasted turkey
_ 1/4 cup leftover cranberry sauce, plus more for dipping
_ ( 1 ) large egg
_ ( 1 ) teaspoon whole milk
_ Leftover gravy for dipping
 

INSTRUCTIONS

STEP • 01

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

STEP • 02

Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out dough rounds with a four 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.

STEP • 03

Spread one teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with two teaspoons stuffing, then two teaspoons turkey, and finally one teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds, so all the piles are even.) Next, whisk together the egg and milk in a small bowl to make an egg wash. Finally, brush the egg wash around the edges of each dough round.

STEP • 04

Fold over each dough round to cover the filling, creating 12 half-moon shapes. Press the edges together to seal with your fingers, and then press with a fork to seal securely.

STEP • 05

Brush the top of each hand pie with the remaining egg wash. Make three small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping.

THANKSGIVING TURKEY
MUSHROOM RISOTTO

INGREDIENT

_ ( 8 ) cups Day-After Turkey Stock
_ ( 4 ) tablespoons unsalted butter, divided
_ ( 1 ) small yellow onion, thinly sliced
_ ( 2 ) cups assorted fresh mushrooms, thinly sliced
_ ( 2 ) cups Arborio or Carnaroli rice
_ ( 1 ) cup shredded leftover turkey meat (optional)
_ 1/2 cup shredded Parmesan
_ Kosher salt & freshly ground black pepper, to taste
_ ( 2 ) tablespoons finely chopped flat-leaf parsley
 

INSTRUCTIONS

STEP • 01

Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.

STEP • 02

Meanwhile, melt three tablespoons of butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, occasionally stirring, until onion is soft and translucent and just beginning to turn golden about 5 minutes.

STEP • 03

Add mushrooms; cook, occasionally stirring, until soft and any liquid released has evaporated, 5-7 minutes.

STEP • 04

Add rice; stir to coat. Add 1/2 cup warm stock and constantly stir until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stir constantly ring, until rice is tender but still firm to the bite, about 20 minutes. If using, add leftover turkey meat; stir to combine and warm through; add a little stock or water if necessary to keep mixture creamy, about 3 minutes.

STEP • 05

Stir Parmesan and remaining one tablespoon butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.