Leftover Turkey Pot Pie (the mini version!)

mini turkey pot pies made with phyllo - thanksgiving leftovers!

These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress… I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.

turkey pot pie - thanksgiving leftovers!

I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version. They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.

For other leftovers ideas, check out the great recipes from Day 3 of #blogsgivingdinner.

turkey pot pie - thanksgiving leftovers!

Leftover Turkey Pot Pie (the mini version!)
 
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Use that leftover Thanksgiving turkey in these turkey pot pies wrapped in golden, flaky phyllo dough.
Author:
Serves: 6
Ingredients
  • 2 cups shredded cooked turkey
  • 8 sheets phyllo dough
  • ¼ cup fresh or frozen peas, carrots, beans
  • ¼ onion, chopped
  • 1 rib celery, chopped
  • ½ cup sliced mushrooms
  • 1 cup shredded kale
  • 3 cups broth
  • ¼ cup olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 F
  2. Heat a small amount of oil in a large pan over medium high heat
  3. Add celery and onions and cook until translucent
  4. Add remaining vegetables and cook for a few minutes
  5. Add 3 cups broth and flour, stir to combine well, and gently simmer to thicken before adding cooked turkey and season to taste
  6. Meanwhile, lightly grease a jumbo muffin tin or pie pan
  7. Gently brush oil onto one sheet of phyllo dough and layer with another sheet. Repeat until 4 sheets are layered
  8. Do the same with the remaining 4 sheets and (if making mini pies) cut each stack into 6 (you should have 12 squares of phyllo, each 4 sheets thick)
  9. Line muffin tin with phyllo sheet squares, and fill with turkey and vegetable mixture
  10. Bake for 10 minutes
  11. Remove from oven and top pies with remaining phyllo sheet squares and gently tuck edges
  12. Cut slits to allow steam to escape and return to oven and bake for another 10 minutes, or until tops are golden (watch carefully so they don't burn)
  13. Allow to cool slightly before removing from tins and serving

turkey pot pie - thanksgiving leftovers!

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction

herb crusted pork tenderloin | Thanksgiving recipes On Monday, I shared my Shrimp and Sweet Potato Mousseline Thanksgiving appetizer. So continuing on with our Blogsgiving Dinner menu, on today’s menu we have an amazing assortment of recipes for delicious entrees, salads and side dishes! I generally like to keep things traditional for the holidays. For Thanksgiving, I like to stick to turkey and stuffing, yams and pumpkin pie. But when you get the opportunity to celebrate Thanksgiving more than once, that’s a great opportunity to pull out some twists for the holiday feast. This year, I roasted up a turkey for Sugar-Free Thanksgiving, so having gotten my fill of fowl, for #blogsgivingdinner I went with an Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables. Check out some other Thanksgiving meal ideas below!

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction
 
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Instead of turkey, serve your Thanksgiving guests this Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables.
Author:
Serves: 6-8
Ingredients
  • 2 1-1.5 lb pork tenderloin
  • ¼ cup bread crumbs
  • ¼ cup grated Parmesan
  • 2 tbs olive oil
  • 1 tbs Dijon mustard
  • 2 tsp salt
  • 2.5 tsp thyme
  • 2 tsp basil
  • 2 tsp rosemary
  • ½ tsp black pepper
  • Orange-Cranberry Sauce: 1 large orange (juiced), orange zest, ½ cup sugar
Instructions
  1. Preheat oven to 475 F
  2. Mix bread crumbs, Parmesan, oil, mustard and herbs and spices in a bowl
  3. Mixture should hold together when pinched (add additional oil if necessary)
  4. Roll pork tenderloin in mixture until fully coated and place in roasting pan
  5. Roast at 475 F for 15 minutes
  6. Reduce heat to 400 F and roast for an additional 35-45 minutes, until internal temperature reaches 155 F
  7. Remove from oven, tent, and allow to rest for 10 minutes before carving
  8. Orange-Cranberry Sauce
  9. In a saucepan, combine zest, orange juice, sugar and ½ cup water and cook over medium heat until sugar is dissolved. Add cranberries, increase heat and bring to a boil. Reduce heat to low and simmer until cranberries are soft and sauce it thickened. Refrigerate until ready to serve.

blogsgiving dinner

Salads

Pomegranate & Goat Cheese Salad from Feast + West

Persimmon & Pear Salad from Wit Wisdom and Food

Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home

Entrees

The Perfect Thanksgiving Turkey from My Cooking Spot

Roasted Turducken from The Speckled Palate

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six

Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife

Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca

Side Dish

Turkey, Apple & Sweet Potato Pot Pies from Love & Flour

Creamy Pumpkin Apple Pasta from My Cooking Spot

Mushroom Spinach Farro from Think Fruitful

Bacon and Cornbread Stuffing from Chez CateyLou

Sweet Potato Crunch from I Cook. I Eat. It’s Life.

Blue Cheese & Bacon Mashed Potatoes from A Savory Feast

Sausage Stuffing from the Wetherills Say I Do

Butternut Squash Grits from Homespun Seasonal Living

Wine

Thanksgiving Wine Pairings from Twin Stripe


herb crusted pork tenderloin | Thanksgiving


HEALTHY THANKSGIVING THAT WON’T BLOW YOUR DIET:

free-menu-download-thanksgiving

  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie


Shrimp Sweet Potato Mousseline

shrimp sweet potato appetizer

Last week I was posting about the Glowing Lean Meal Plan, but this week, the blog is being taken over by delicious Thanksgiving recipes.

To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West have invited me to join their Blogsgiving Dinner. All week, 20 bloggers will be sharing 52 recipes to inspire your own Thanksgiving meals. The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week. Today’s courses include cocktails, hors d’oeuvres and soup.shrimp sweet potato appetizer

For the first course, I’m serving up Shrimp & Sweet Potato Mousseline.

Sweet potato and shrimp combine with onion and garlic in this savory Thanksgiving hors d’oeuvre served in layers of flaky phyllo dough, freshly chopped parsley and grated Parmesan. These delectable shrimp sweet potato mousseline cups can be prepared well ahead of time, making them perfect for the busy holiday meal. These hors d’oeuvres aren’t overly sea food-y, and can be enjoyed either warm or cold. The shrimp mellows out the natural sweetness of the potatoes for a bite-sized snack that looks impressive, but couldn’t be easier to make.

blogsgiving dinner

Cocktails

Carolina Apple Sidecar from Think Fruitful

Bourbon Cranberry Lemonade Fizz from bethcakes

Krupnikas Ginger from I Cook. I Eat. It’s Life.

Appetizers

Cured Meat Platter from Wit Wisdom and Food

Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife

Ginger Cran Apple Chutney from Love & Flour

Brandied Grapes with Cheese from Glamour Girl Gourmet

Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do

Maple Pecan Baked Brie from My Cooking Spot

Sassy Salmon Dip from Betty Becca

Baked Brie with Cranberry Chutney from The Speckled Palate

Butternut Squash Crostini from Chez CateyLou

Gluten Free Holiday Cheese Board from Twin Stripe

 Soup

Butternut Squash Soup with Cornbread Croutons from Club Narwhal

Creamy Wild Rice Soup from Hello Little Home

Pumpkin Soup with Bacon Roasted Chickpeas from Feast + West

Check out these great recipes and follow us on social media with the hashtag #blogsgivingdinner. Entrees, salads and side dishes will be served up on Wednesday with desserts and after dinner drinks on Friday. As you try some of these great recipes, remember to use nonstick cookware so your dishes turn out beautifully!

shrimp sweet potato appetizer

Shrimp Sweet Potato Mousseline
 
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Author:
Recipe type: Appetizer
Serves: 24
Ingredients
  • 2 sweet potatoes
  • ¼ yellow onion, chopped
  • 1 cup cooked shrimp (+ ½ cup for garnish)
  • 1 clove garlic
  • ½ tsp salt
  • green onion for garnish
  • 6 sheets phyllo dough
  • ¼ cup olive oil
  • ¼ cup fresh parsley, finely chopped
  • 3 tbs grated parmesan cheese
Instructions
  1. Preheat oven to 400F
  2. Bring water to a boil in a medium saucepan
  3. Add chopped sweet potato and cook over medium heat until fork tender, remove from heat
  4. Over medium heat, sautee onions and garlic until softened, remove from heat
  5. Meanwhile, prepare phyllo cups by laying sheet on large surface and brushing with oil
  6. Sprinkle each layer with finely chopped parsley and grated parmesan cheese before adding new layer
  7. Repeat until 3 sheets are layered
  8. Using a sharp knife, cut sheets into 12 squares
  9. Carefully, line lightly grease mini-muffin tins with layered phyllo and press to fill
  10. Blind bake for 5 minutes and remove from oven
  11. Add cooked sweet potato, onion, garlic, and shrimp to food processor and mix until smooth
  12. Salt to taste
  13. Pipe mixture into phyllo cups and bake for 5-7 minutes until golden, watching carefully so that phyllo doesn't burn
  14. Garnish with green onion and shrimp
  15. Serve warm or cold

shrimp sweet potato appetizer


 HEALTHY THANKSGIVING THAT WON’T BLOW YOUR DIET:

free-menu-download-thanksgiving

  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie



Cranberry Rice Pilaf with Roasted Butternut Squash

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/

I’m out in Saskatoon this week for a conference, where the land is flat and the weather is surprisingly fall perfection. I gave my presentation on Day 1, so now I can sit back and relax a little, take in the other sessions and sneak out for a few minutes here and there to walk down to the Saskatchewan River, where the sun is warm and the trails are littered with crunchy leaves.

In between presentations I wanted to share this recipe that I made last weekend. In this dish, a simple rice pilaf is jazzed up with sweet dried cranberries and tender cubes of roasted butternut squash.

After getting home from France, I noticed we had a single butternut squash hiding in the cupboard, leftover from the butternut squash soup that we served for our Sugar-Free Thanksgiving. I also spotted the dried cranberries that I’d hidden away last month, so together they went into this Cranberry Rice Pilaf with Roasted Garlic Butternut Squash.

I roasted the garlic right inside the cavity of the overturned halved squash, which infused the squash with a subtle garlic flavour and resulted in buttery soft garlic that I then mashed into the rice. Cubed butternut squash is mixed with wild rice, cranberries, onion and pepper, and served in mini pumpkins just for extra seasonal cuteness. How great would this look on a Thanksgiving table though, right?

butternut squash recipe

Cranberry Rice Pilaf with Roasted Garlic Butternut Squash
 
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Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/
Author:
Serves: 4-6
Ingredients
  • 1 butternut squash
  • 2-4 cloves garlic
  • 1 cup wild rice
  • 3 cups turkey stock (recipe: http://homeatsix.com/2014/09/thanksgiving-menu/)
  • ½ cup chopped green pepper
  • ¼ cup chopped onion
  • ¼ cup dried cranberries
  • 1 sprig fresh rosemary (~2-3 tsp dried), finely chopped
  • 1 tbs olive oil
  • coarse sea salt and ground pepper
Instructions
  1. Pre-heat oven to 400F
  2. Heat oil over medium heat in a medium sauce pan, add pepper and onion and cook until tender, stirring occasionally (3-5 minutes)
  3. Add rice and cook for 2 minutes
  4. Add stock, and bring to a boil
  5. Reduce heat and simmer, covered, for 40-45 minutes, until most of the water is absorbed and rice is tender
  6. Meanwhile, cut butternut squash in half lengthwise, remove seeds, brush with oil and sprinkle with 1 tsp rosemary
  7. Place squash flesh side down on a parchment paper-lined baking sheet
  8. Tuck peeled garlic cloves underneath squash in cavities
  9. Roast at 400F for 25-30 minutes, until fork tender
  10. Remove from oven and allow to cool until skin can be safely peeled
  11. Chop squash into 1 inch cubes, stir into rice along with cranberries, mashed garlic and remaining rosemary
  12. Season with salt and pepper, to taste

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Pin for this and more Thanksgiving dishes.