This is where turkey leftovers and a plan come in handy. You can only left overs so many times before you start contemplating throwing it out. Instead prep a few great meals while packing up your Thanksgiving leftovers.
Grab 4 slices of rye bread and speed them with Dijon mustard. Spread an additional four pieces with russian dressing. Add eight slices turkey to the bread with russian dressing. On the remaining bread add swiss and sauerkraut. Bake in 350° oven for 5 minutes flipping halfway through. Then pan fry in butter to give the bread a golden crisp.
Cut refrigerated pie crust sheets into 8 large triangles. Mix 1 cup of shredded roasted turkey with a ¼ cup of cranberry sauce. To the mixture with stuffing and/or mashed potatoes. Brush the edges with a water and pinch together. Brush the top with an egg wash and bake for 25 to 25 minutes at 375°. Serve with a side of gravy for dipping.
Turkey Quesadilla Pie
Butter the edges of a 10” pie dish. Place one tortilla in pie dish. Sprinkle shredded cheese over the tortilla. Now for the fun part grab filling ingredients of your choice (cilantro, salsa, green onions, corn, red pepper. black beans, turkey, tomatoes, jalapeños), and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese, the cheese acts a the glue. Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla. Cover with foil and bake for 30 minutes in a 350°. Increase the temp to 400°, top the pie with cheese and cook for an additional 15 minutes or until cheese is bubbly. Let your pie stand for about 10 minutes and then serve with a side of guacamole and sour cream.