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 Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier Properties, Gold Circle of Excellence, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com. |
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I hope your Thanksgiving celebration is a truly great one and that you’re lucky enough to have leftovers in your fridge from the holiday feast. Get creative with all those wrapped up leftovers and turn them into a delicious leftover pot pie. Use your turkey, stuffing, mashed potatoes, pea casserole roasted carrots, gravy and you will be amazed at how wonderful and easy the day after can be. Blessings beyond and leftover! 1 box Pillsbury of 2 prepared pie crusts, uncooked Preheat oven to 350 degrees. In a pot add onion, celery and mushrooms and cook on medium heat until translucent. Remove from heat and mix turkey pieces with diced carrots and pea casserole (or peas that have been mixed with ½ can of cream of mushroom soup. Place 1 of your pie crusts into a pie pan to fit. Add to your bottom of pie your mashed potatoes and spread out evenly. Top with a thin layer of stuffing mixture. Add the turkey, sautéed onion, celery, mushrooms, carrots and pea mixture, pour gravy over entire top. Lay the other crust over top of pie~ pinching all edges around till sealed tight. Can rub top with a bit of melted butter to get a nice golden crust. Place pie on cookie sheet and bake for 45 minutes. Feel free to improvise on vegetables according to your collection of leftovers. Enjoy the day after! Xo Denise |
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20 lucky winners will win $500 each in prizes totaling $10,000. 