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Two recipes for Thanksgiving leftovers

© Angela Higgs

The following are two very easy recipes that can use leftover turkey (or chicken) and can easily be frozen for future meals. This will prevent the “turkey burnout” that so many of us get after Thanksgiving.

For the times you do not have left over chicken or turkey, I will poach chicken parts by putting it in a large pan and barely covering it with water, adding in some onion, garlic, carrots and celery and bring to a boil, cover and simmer for about 20 minutes and then letting it cool. At this point, I'll pull out the chicken and dice for recipes. I will drain the veggies and puree them in my food processor and add them back to the broth to make it richer and thicker to use in recipes. If the recipe does not call for chicken broth, I will freeze it in one cup containers for other recipes.

Pot Pie

This recipe is very simple, tasty and freezes beautifully. The recipe makes enough for 5-6 people. For my family of 2 adults, 1 child and 1 toddler, I get 2 pot pies from this recipe. 3 cups cooked chicken (or turkey) -- diced 10 ounces mixed vegetables (I use peas and carrots) 1 cup chicken broth 1 can cream of chicken soup, condensed 1/4 teaspoon pepper 1 1/3 cups Bisquick baking mix 1 1/4 cups milk 5 tablespoons margarine -- melted

1. Grease 2 quart baking dish (spray with Pam) or 2 8"x8" casserole dishes.

2. Spread veggies and chicken (or turkey) evenly on bottom of pan. (I mix them together.)

3. Stir soup, broth, and pepper in a bowl and pour over chicken and veggie mixture.

4. Combine baking mix, milk, and margarine and pour over other mixture.

5. Bake at 400 for 45 to 50 minutes, cool 10 minutes before serving.

To freeze: Mix the chicken and veggies. Add the soup mixture and mix well. Pour into freezer zippered baggie and freeze. For my family of 2 adults, 1 child and 1 toddler, I divide this into two meals.

On cooking day: Thaw the mixture, pour into casserole dish and top with pour over crust.

Turkey (or Chicken) and Stuffing Casserole

2 cups cooked and diced turkey or chicken 2 cans cream of chicken soup 2 cups chicken broth 8 oz package Herb Stuffing Mix 1 stick butter or margarine, melted.

1. Combine melted butter and stuffing mix. (You can substitute left over stuffing)

2. Pour half into 10 x 13 baking dish and spread out for crust.

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