Turkey Pot Pie

Preheat oven to 350°F.

Make (or purchase) a pie crust for a double pie. Rollout to the size of a 9- by 13-inch baking dish or two 8- by 8-inch baking dishes. In a large skillet, add 1—2 cups chopped leftover turkey, 1 bag of frozen mixed vegetables, 1—2 cups Sausage Rice Stuffing and just enough gravy to thoroughly coat all ingredients. Coo k, stirring, until heated through.

Pour ingredients evenly into single or bot h smaller baking dishes. Cove r the top with the pie crust, sealing the crust to the edge of the dish with your fingers. Poke holes in the top with a fork to let the steam escape. Cook for about 45 minutes, or until crust is golden brown.

Turkey Enchiladas

Sauté an onion in butter or oil. Add chopped leftover turkey and cook until reheated. Grate your favorite cheese. Open a can or bottle of your favorite enchilada sauce. Warm a stack of small corn tortillas. In each tortilla, place a table spoon of turkey and onion filling and a bit of cheese. Roll. Place in an 8- by 8- or 9- by 9-inch baking pan. Repeat until pan is full. Cover with enchilada sauce and then cheese. Coo k at 350°F until cheese is melted and golden.

Turkey and Rice Soup

In our family, the bones of the leftover bird immediately go into a Croc k-Pot with enough water to cover and a simple bone broth is made to freeze for future recipes. To make an easy soup, in a large pot use 4 cups of that finished bone broth, add 1 cup of chopped leftover turkey, ¼ cup leftover gravy and 1 cup of leftover Sausage and Rice stuffing and heat until bubbling. Add salt and pepper as needed. Serve with grilled sourdough or leftover rolls.