Thanksgiving Day leftovers? No problem!

Wisconsin State Farmer
You purchased an enormous bird and now there's turkey leftovers and Thanksgiving Day fixings to last the week. Here are a few recipes to help put those leftovers to good use.

One of the best things about Thanksgiving dinner is having leftovers! Turkey sandwiches and turkey noodle soup are yummy, but you can only eat them for so many meals in a row before it starts to get a little boring.

So here is another fun and easy way to use up those leftovers for you to add to your rotation!

Mini-Turkey Potato Pies

Mini Turkey Pot Pies

Heidi Claunch

Pillsbury Grands! Biscuits (8 biscuits)

3/4 c. cooked turkey (cut into small pieces)

3/4 c. stuffing

1 c. mashed potatoes

1/2 c. gravy

leftover cooked vegetables

Heat oven to 375°F. In medium bowl, combine vegetables, turkey, stuffing and gravy; mix well. Press each biscuit into 5 1/2-inch round. Place 1 round in each of greased oversized muffin tin with 6 muffin cups. (You will have leftover biscuits).

 Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup turkey mixture into each muffin cup. Top with a dollop of mashed potatoes. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.

Bake at 375°F 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Shepherd's Pie

Shepherd's Pie

1 c. leftover turkey, cubed

1 c. yellow onion, diced

1/2 c. diced celery

1/2 c. leftover or frozen peas

1/2 c. leftover gravy

1 T. butter

Salt and ground black pepper

4 c. leftover mashed potatoes

Nonstick cooking spray

1/4 c. grated cheddar cheese (optional)

In medium sauté pan, melt butter over medium-high heat. Sweat onions and celery for 1 minute.

Stir to combine the turkey, peas, and a pinch each of salt and pepper. (You can also add other un-sauced Thanksgiving vegetables if you like, such as carrots or green beans.)

Stir gravy into the turkey-vegetable blend, and remove from heat.

Coat 8-inch square baking dish with nonstick spray, and line bottom of dish with turkey-veggie mixture. Spoon leftover mashed potatoes evenly over that layer. If desired, run a fork over the top of potatoes to create texture. Optional: Top with sprinkle of grated cheddar cheese. Bake uncovered for 35 minutes at 350 F.

Mashed Potato Corn Chowder

Mashed Potato Corn Chowder

4 c. leftover mashed potatoes

2 c. leftover turkey, cubed

2 c. leftover creamed corn (or frozen corn)

4 strips thick-cut bacon (about 1/3 pound)

1 c. diced yellow onion

1 c. diced celery

4 c. water

1 c. half-and-half or whole milk

1 T. salt

1 tsp. ground black pepper

Cut bacon into 1/4-inch strips and saute in bottom of 8-quart stock pot until rendered down. Strain off bacon grease.

Add onion and celery, and cook until tender. Add water and stir.

Add mashed potatoes, turkey, corn, salt and pepper; stir. Bring to boil while stirring, then reduce to medium heat for 15 minutes. Stir occasionally.

Reduce heat to low and add half-and-half or milk. Stir thoroughly. Check salt and pepper levels and adjust as needed.