Nov 12 2011
Earlier this week, I posted a Thanksgiving-leftovers-transformation recipe, and now I have another. Last year, after the Thanksgiving meal at my parents’, I tossed the Turkey carcass and some veggies in a pot to make stock. That stock ended up in pot pies I made from our leftovers.
In my family, we tend to prefer the white meat, but the dark meat is wonderful recooked in another meal. Because of its slightly higher fat content, it’s more difficult to dry it out when reheating. The result is bites of succulent turkey with vegetables, gravy, and pastry. Do leftovers get any better than that?