There's turkey coming out of my ears!!

While most people celebrate Thanksgiving just once a year, I am one of few lucky ones who celebrate it not once, not twice, but sometimes three times in one year!

First, I eat the traditional Thanksgiving meal on Thanksgiving day.

Then, I roast a turkey for the annual "Friendsgiving."

Finally, my immediate family and I celebrate our own small Thanksgiving on a later date so we can all be in attendance.

Where does that leave me?

With lots and lots and lots of leftover turkey.

Unfortunately, after eating so many Thanksgiving meals, one gets rather sick of eating turkey in the traditional way.  My stomach begins to churn at the thought of yet another plate of turkey and mashed potatoes.

Seriously... there is truth behind the saying that you can have too much of a good thing.

However, the most recent time I made a whole turkey, I was determined to use every single bit of that turkey and leave nothing to waste.

One of the creations I made were mini-turkey pot pies.  I cheated a bit in buying a pre-made crust, but nonetheless they were tasty, easy to make, and didn't make me sick at the thought of eating yet another turkey dish.

Suz's Day after Thanksgiving Turkey Pot Pies
Approximate servings: 4

Equipment needed:
4 ramekins
Skillet

Ingredients:
1 - 1 1/2 c shredded or chopped leftover turkey
1 1/2 c left over gravy
1/2 c diced onion
1/4 c diced celery
1/2 c diced carrot
3-6 sliced mushrooms
1 pre-made rolled pie crust
Note: You can really use as many vegetables or turkey as you want and determine the amount of gravy based off of how much room is left in the ramekins.  I've made a variation of these before using frozen peas, carrots, and corn, that was quite tasty though I prefer fresh vegetables.

Preheat oven to 350 degrees.

Saute the onion, celery, carrot, and mushrooms until they are soft (not necessarily completely cooked through).  Mix together with the turkey.

Cut out 4 circles of dough a 1/4 - 1/2 an inch wider that the ramekins out of the pie crust.

Fill ramekins to the top with the vegetable and turkey filling.  Then pour gravy over the filling until the ramekins are full.

Cover there ramekins with the circles of pie crust and press the edges of the crust along the rim of the ramekins.  Poke holes in the top of the pie crust.

Bake in the oven for 10 - 15 minutes or until the top of the crust is golden brown.

Possible suggestions for tweaking the recipe:
- Using two pie crusts and lining the bottom and sides of the ramekin as well as the top.
- Using beef, chicken, or just plain vegetables and a mushroom gravy.
- Making homemade crust as opposed to the ready-made crusts.