While many people consider leftover turkey sandwiches one of the finer parts of a holiday meal, they can get old after a day or two and most families find themselves with freezer bags full of the tasty meat. Before you get turkey sandwiched out for another year, try this dish to mix things up a bit.
You Will Need:
8oz leftover turkey
leftover mashed potatoes (optional)
1 Instant Pie Crust (The already rolled out kind in the refrigerates section.)
15oz kernel corn
1 jar of turkey gravy (or leftover gravy)
1/2 can cream of mushroom or cream of celery soup (Omit soup if using mashed potatoes.)
2 TBS parsley flakes
2 tsp garlic powder
1 tsp pepper
1 pinch crushed rosemary
Preheat oven to 400°.
Roll out pie crust into pie pan and line with 2 layers of aluminum foil.
Bake 10 minutes.
Remove foil and bake 5 more minutes or until crust is brown.
While pie crust is baking, combine ingredients in a bowl except mashed potatoes. Use enough soup and gravy to moisten mixture.
Pour mixture into baked crust.
Cover with mashed potatoes.
Cover edges only with aluminum foil to protect crust and bake another 30 minutes.