Thanksgiving Leftovers Mini Pot Pies

Wondering what to do with all those Thanksgiving Day leftovers? We've got an easy recipe that can be adapted to use any leftovers you have from the big holiday. We make a crust out of the stuffing that will be a crowd pleaser!

Enjoy and Hope y'all had a great Turkey Day!

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Thanksgiving Leftovers Mini Pot Pies

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

1. Preheat the oven to 375 degrees F. Lightly grease a ramekin or jumbo muffin pan.

2. With your hands, work the stuffing into a ball adding a little chicken broth for moisture top help bind it, if needed.

3. 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

4. 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.

5. Form a circle of stuffing and place on top of the last layer, sealing to the edge, to form a top crust.

6. Place the dish on a cookie sheet and bake about 20 – 30 minutes or until warmed
through and the crust sets.

7. 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.

Tips: 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.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron