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Who knows when this might get read? Ideally, it will be Tuesday, when you are in the habit of scanning our much improved trib.com on one of your devices.

Or it may be Wednesday morning with coffee, as you check your to-do list and pray you'll have the energy to get it to-done.

Whenever it is that you find this, tuck it away in the drawer and don't give it another thought until you're clearing the table on Thursday.

Then, you can make leftover magic in a pan that will be ready when the crowd is hungry midday Friday, or any time through the weekend.

The food police tell us that all leftovers from Thursday must be gone or frozen by the end of Monday. Even with only two dining at the homestead on a regular basis, that's never an issue.

Once again, I share the best leftover recipe of all time. And I add another, in case you already know the best recipe, because I'd never want to shortchange a loyal reader.

Rereading old spaces is much like a tour through family history -- seeing what we were doing and who we were doing it with brings back memories, almost all of them wonderful.

Last year, for example, I knew that a miracle would occur in May, but I couldn't share the news with you yet. It nearly killed me. But what I didn't know was that it would be E, and that her joining our family would be an even more incredible blessing than we could have possibly imagined. So now there is a high chair in the tiny homestead's even tinier dining room, and Granny will be sneaking her sweet potatoes and mashed potatoes and gravy, and maybe even a little bit of whipped cream, because, well, it's her first Thanksgiving!

And my years-old blessing for you has not changed -- here's to enough room in your refrigerator, wine in your glass, time to enjoy your guests and patience ... because this, too, will be conquered.


One-Dish Re-Run

  • Leftover stuffing
  • Leftover gravy (if you don't have several cups left, open a jar and no one will know)
  • Leftover mashed and/or sweet potatoes
  • Leftover turkey, cubed
  • Leftover green bean/mushroom soup casserole

To make while putting away leftovers:

Combine stuffing and gravy. Microwave until warm and stuffing is fairly moist.

In round pie pan, make a crust with the stuffing/gravy mixture, patting on bottom and up sides of pan.

Stir turkey and green bean casserole together.

Spoon turkey mixture over stuffing.

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Dab spoonfuls of mashed or candied sweet potatoes on top, making full top layer or dabs of dumplings.

Cover and refrigerate until ready to serve.

Before serving:

Preheat oven to 350. If pie has been refrigerated, bake for about 40 minutes or until hot and bubbly.

If it has been constructed just before serving, you'll want to microwave the stuffing and gravy separately before combining to make the crust. Bake for about 30 minutes if whole pie has not been refrigerated.

Serve with sides of candied sweet potatoes, especially if you used white mashed as the topping, and cranberry sauce. Makes 4 medium-sized servings; about 2 for Skinny Son.

(This is a Sal original recipe)

Leftover Turkey Turnovers

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1 large egg
  • 2 tablespoons ice water, divided

Filling:

  • 2 tablespoons canola oil
  • 1/2 cup finely chopped onion
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 garlic clove, minced
  • 1 cup finely chopped cooked turkey
  • 1/4 cup raisins
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Oil for frying

In a bowl, mix flour and salt; cut in shortening until crumbly. Whisk egg and 1 tablespoon ice water; gradually add to flour with remaining water as needed, tossing with a fork until dough holds together. Turn onto a floured surface; knead 6 to 8 times. Wrap in plastic wrap. Refrigerate 1 hour or overnight.

In a skillet, heat oil over medium-high heat. Add onion, turmeric and cinnamon; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Stir in turkey, raisins, salt and pepper.

On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a floured 4-inch round cookie cutter. Place a heaping tablespoon of filling in center of each circle. Moisten edges with water; fold in half and press edges with a fork to seal. Repeat with remaining dough and filling.

In a deep skillet or electric skillet, heat 1/2 inch of oil to 375 degrees. Fry turnovers, a few at a time, 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Makes 1 dozen.

(Recipe courtesy of "Taste of Home" magazine, November 2015)

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