Turkey Leftovers?

Potato Turkey Balls (Makes 18 Balls)

2 1/2 Cups Mashed Potatoes
2 Large Eggs, whisked in seperate bowls
1 Cup Roast Turkey Meat, chopped
1 Cup Cheese (Monterrey Jack, Mozzarella, or Cheddar), grated
1 Cup Breadcrumbs (white or wholewheat)
Gravy for dipping

1. Stir the mashed potatoes and 1 whisked egg in a bowl until combined and set aside.
2. In a seperate bowl, combine the chopped turkey meat and grated cheese stirring to combine.
3. Take 2 tsps of the turkey cheese mixture and form into 1 inch balls (you want to roll them tight so the turkey and cheese bind together).
4. Take 2 tbsp of the potato egg mixture and form a patty in the palm of your hand, place a turkey cheese ball in the center and fold the potato mixture around the turkey cheese ball to make a larger ball.
5. Place the second whisked egg in a bowl and the breadcrumbs in a seperate bowl.
6. Roll each potato ball gently into the egg and then into the breadcrumbs covering the balls completely.
7. Fry the potato balls for 60 seconds until the outside is crispy or bake at 400 degrees for 20 minutes.
8. Serve with gravy.

courtesy of www.weelicious.com

Turkey and Pancetta Pot Pies

Ingredients
Filling:
2 tablespoons extra-virgin olive oil
4 ounces finely diced pancetta
1 tablespoon unsalted butter, at room temperature
1 large or 2 small shallots, chopped
2 medium carrots, peeled and diced into 1/2-inch pieces
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup flour
2 1/2 cups low-sodium chicken broth
1/4 cup heavy cream
3 cups (about 14 ounces) roasted turkey breast meat, cut into 1/2-inch pieces
1 cup frozen peas, thawed
1/2 cup frozen corn, thawed
Crust:
3/4 cup flour, plus extra for dusting
1/4 cup cornmeal
1/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ounce (2 tablespoons) unsalted butter, cut into 1/2-inch cubes
1 cup grated Parmesan
1/3 cup buttermilk, plus extra, as needed
3 tablespoons extra-virgin olive oil
Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter. A 3-inch round cookie cutter
Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

For the filling: In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate. Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the mixture.

For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine running, add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 6 circles and place on top of the filling.

Bake until the crust is golden and the filling is bubbling, 20 to 25 minutes. Cool for 5 minutes before serving.

courtesy of Giada at Home via Food TV

I am always looking for some inspiration of what to do with Thanksgiving leftovers after the novelty has worn off. These are a couple I tried this year that I put in the freezer to pull out when I am in need of quick and easy meals. The potato balls I actually substituted the turkey with broccoli which will be great for a snack or lunch for Sofia. What do you all do with your Thanksgiving leftovers? We'd love to hear - simply share on our Facebook wall.