Leftovers...Again?!

It's that time...The Thanksgiving leftovers need to get eaten, but nobody wants another microwaved plate of turkey, potatoes and stuffing.

So...Time to get creative!

The goal this week:  Combine as many leftovers with as few new ingredients as possible until it is all gone - oh- and make it taste good so Hubby will not run from the dinner bell tomorrow night!

Leftover Dinner 1:  Turkey Shepherd's Pie

Turkey Shepherd's Pie

   Ingredients:

- Carrot and Celery Sticks (from the appetizer table) diced

-Onions Chopped (Non-Thanksgiving ingredient)

-Green bean casserole

-Chicken Broth (Left from making gravy and stuffing)

-Chopped leftover turkey

-Frozen peas (Found semi-buried in the freezer)

- Mashed Potatoes (Leftover - of course!)

- Shredded Cheddar Cheese (Non-TG ingredient)

1.  Saute the Carrots, Celery and Onion until crisp-tender

2.  Add in the Green bean casserole and the broth until it is the consistency of thick soup.

3.  Add in the chopped turkey and the frozen peas.

4.  Transfer to a casserole and top with the mashed potatoes. 

5.  Bake, covered, at 350 degrees until bubbly.  Take off the cover and add a couple Tablespoons of cheese - however much or little you like.  Bake until cheese is melted

Serve with a salad and dinner is on!

Stay tuned for leftover dinner #2 tomorrow.  

What is your favorite leftover feast?  Leave a comment and let us know!

A Very Thankful Thanksgiving

Thanksgiving has come and gone already!  How?!  It was a wonderful weekend with friends and family - All three of my children were able to make it home for the weekend!

The table is all set!

I won't bore you with all the details but may post a few of my favorite recipes over the next few days.  

Here is a peek of what we are thankful for in our family...

We are thankful for the plenty that we are provided with each day.

We are thankful for the food that nourishes our body and the family and friends that nourish our soul.

Butternut Squash and Apple Soup by The Barefoot Contessa

Cheddar and Gruyere Pinwheel Rolls

We are thankful for our home, country and freedom that so many have sacrificed to protect.

Turtle Pumpkin Pie

Nana's Pecan Pie A La Carolyn

We are thankful for all the sweetness in our life each day.

Dutch Apple Pie

 I am hoping that you had a restful and joy-filled Thanksgiving full of feasts and family!

Cheddar and Gruyere Pinwheel Rolls

1 loaf frozen white bread dough

1/4 cup finely diced onion

1/4 cup white cheddar cheese, grated

1/4 cup gruyere Cheese, grated

2 Tbsp Butter

1.  Allow the bread dough to thaw in the refrigerator according to package directions.

2.  When thawed, roll dough into a 12" x 15" rectangle.  (This takes some patience because it likes to spring back to its original shape)

3.  Brush melted butter over the dough.

4.  Mix the onion and cheeses in a small bowl and sprinkle over the top of the buttered dough.

5.  Roll up the dough starting on one long side

6.  Cut the dough into 9 - approximately 1" - slices and place cut side up in a 2" deep baking pan.  Leave a little room between rolls for rising.

7.  Cover with greased plastic wrap or a damp towel and allow to rise in a warm place until dough is almost doubled in size.

8.  Bake at 350 degrees until rolls are golden brown - approximately 20 minutes.

Easy and delicious - and no one will know that you
had a little help from the freezer section!