Thanksgiving Leftovers Hot Pockets Recipes

THANKSGIVING LEFTOVERS HOT POCKETS

Steps:

• Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
• Roll one pie dough round into a 12-inch circle on a floured surface. Trim circle to an 8 x 9 inch rectangle using a pizza cutter or knife. Cut in half vertically. Now cut in half horizontally. You will have 4 - 4 x 4.5-inch pieces. Place the dough pieces on the prepared baking sheet. Repeat with the remaining pie dough round.
• Spread 2 tablespoons of the mashed potatoes onto each of the 4 dough pieces on the baking sheet. Top each with 1 tablespoon of stuffing and cranberry sauce. Evenly divide the turkey among the pie dough.
• Place the remaining pie dough pieces over topped dough and gently stretch so that the edges meet. Using a fork, crimp the edges so that they seal. Brush with whisked egg. Bake for about 15 minutes, or until golden and flaky.

HOMEMADE THANKSGIVING LEFTOVER HOT POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Thaw the pie dough until soft enough to handle. Trim the edges to create a large rectangle. Then, cut four 4x8 inch rectangles.
• Mix together the turkey and gravy and scoop a small portion into the center of two of the four rectangles. Place other desired fillings, like cranberry sauce and stuffing, on top of the turkey. Carefully place the other two rectangle dough pieces on top. Press a fork around the edges to close the seams of the hot pockets.
• Place hot pockets on a parchment lined baking sheet. Whisk the egg with 1 tablespoon of water, and brush to create an egg wash. Brush the egg wash over the top of the hot pockets and cut slits on top of each one. Bake for 15-20 minutes or until golden brown.
• Let cool slightly. Serve warm.

THANKSGIVING LEFTOVER HOTDISH

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook, stirring, until soft, 12 to 15 minutes. Stir in the flour and cook for another minute. Stir in half of the milk and cook, stirring, until thickened, about 4 minutes. Stir in the remaining milk and cook, stirring, until very thick, about another 3 minutes. Add the bouillon powder, rosemary, a bunch of turns of black pepper and salt to taste.
• Layer a third of the soup on the bottom of a 9-by-13-inch casserole dish, then layer on half the wild rice and half the turkey. Repeat, then top with the remaining third of the soup mixture. Top with the stuffing and bake, covering the top with foil if it starts to get too brown, until bubbly, about 45 minutes.
• Serve with leftover cranberry sauce.

THANKSGIVING LEFTOVERS POCKETS RECIPE BY TASTY

Steps:

• Combine mashed potatoes, shredded turkey, and corn in a medium-sized bowl.
• Whisk together the egg and water for the egg wash.
• Lay out empanada wrappers on a lightly floured surface. Brush egg wash over surface of wrappers.
• Scoop two tablespoons of the mashed potato mixture into the center of each wrapper.
• Fold each wrapper in half and press the edges together so it is sealed.
• Add 2 tablespoons of vegetable oil to a skillet on medium heat.
• Cook pierogi for 1-2 minutes on both sides.
• Serve with gravy and cranberry sauce. Yum!
• Enjoy!

BEST THANKSGIVING LEFTOVERS SANDWICH

Steps:

• Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
• Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
• The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
• In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
• In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
• Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
• In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
• Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
• On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.