Turkey leftovers

The dreaded leftovers. 

Just the words conjure up memories of lukewarm rubbery food and sends your kids scrambling to make last minute plans with friends. 

Turkey leftovers; maybe not as scary sounding as some things, but lets face it, you are over the sandwiches way before you run out of that 20lb turkey.  

I created a simple recipe that looks so pretty and tastes so good that no one will ever believe it is leftovers.

All you need is about a half an hour of prep time and another 30 minutes to bake, your leftover turkey, two cans of large biscuits and a few pantry staples.

Start by chopping your leftover turkey along with an onion. Put these in a medium saucepan with a bit of olive oil and saute until the onions are translucent. Add about 2 cups of canned chicken stock or (  if your mamma taught you not to waste anything like mine did), your homemade stock from the turkey carcass and dump in a bag of frozen mixed vegetables. 

Let that all come to a boil and then simmer for about 15 minutes until the vegetables are hot and all the flavors are combining. In the meantime, roll your canned biscuits out to double the size, and make a slurry. That is an old fashioned way of saying shake a couple of table spoons with a cup of cream in an old Ball Jar. I'm sure you can do it in any jar, I just won't promise it will taste as good . 

Add your slurry to the pot and stir and reduce heat as it starts to thicken. Add more cream or stock as desired until you have a nice creamy, but not thick and tight consistency. At this time, I added parsley, salt and pepper, some garlic powder and just a touch of concentrated chicken stock to flavor. The last step was adding about a cup of shredded cheddar and just letting that barely melt before I took it off the heat. 

Spray some Pam into either small souffle dishes or your largest muffin tins and place the dough inside, pushing until it sticks to the sides and goes almost to the top. I used a soup ladle to fill the dough cups until just barely full and topped them with additional cheese. 

Now just pop them into a 375 F. oven for 22-25 minutes. When they are done, the biscuits will have expanded over the top of the cup, and the underside of that overlap will be browned. 

Let them cool for about 2 minutes and you can ease them out with just a fork without them falling apart. The muffin size were just perfect for the kids, and dad and I enjoyed the souffle pans. 

Bon Appétit

Bon Appétit  Leftovers never tasted so good!