Thanksgiving Leftover Pot Pie

Ingredients:

1 medium onion, chopped
1 cup carrots, sliced
1 cup celery, diced
1 tablespoon vegetable oil
1 package (9 oz.) frozen chopped spinach
3 cups cooked turkey1/2 cups country or baked ham
1 can (10 3/4 oz.) canned cream of chicken soup
2 1/2 cup milk, divided
1/4 teaspoon black pepper
1 1/2 cup self-rising flour
1/4 cup Parmesan cheese
1/2 cup butter or margarine

Instructions:

Cook onion, sliced carrots and celery with a little bit of vegetable oil in the skillet under just tender. Stir in the spinach and pour it all into a shallow baking dish (at least 3 quarts or bigger). Spread the chopped turkey and ham cubes evenly over top of everything in the dish. Next, in a medium mixing bowl blend together undiluted soup, 1 cup of milk and ground pepper. Pour this evenly over top of everything in the dish. Now mix together the flour, grated cheese, butter (or margarine) and remaining milk until nice and smooth. Pour this over top of everything in the dish. Bake 45 minutes to one hour at 400 degrees F. The top will be golden brown when done.

Thanksgiving Leftover Quiche

This is a quick easy quiche that you can make from Thanksgiving leftovers. It’s great for those office parties and after Thanksgiving get together.

Ingredients:
5 large eggs
2 1/2 -3 cups leftover stuffing or half of a 6 oz package bread stuffing mix, prepared according to package directions
1 cup shredded Swiss cheese
1 cup diced cooked turkey
1/3 cup thinly sliced green onions
1/2 cup sliced mushrooms
1 cup half and half
Salt and pepper to taste

Instructions:

Beat one egg and add stuffing to it.
Press this into the bottom of a deep pie dish or a quiche pan if you have one, it will serve as a mock-crust for your quiche.
Bake on the bottom rack of the oven for 15 minutes at 425 degrees F.
Sprinkle cheese evenly over the stuffing-crust.
Layer in the turkey, onion, mushrooms in any order you wish.
Beat remaining 4 eggs in a small bowl.
Stir in the half and half.
Season with salt and pepper to your tastes.
Pour egg mixture evenly over the layers in the pan.
Bake on the bottom rack of the oven for 30 minutes at 350 degrees F.
Let it stand and cool for about 15 minutes to firm up before cutting and serving.