Sunday, November 25, 2012
We had an awesome time on Thanksgiving with my parents, my grandmother, my aunt, and her 2 kids-my awesome too grown-up cousins. I contributed the cranberry sauce and the green beans. My mom and aunt did the rest. Yes, they did it up nice and proper with tons of food and LOTS of pie. Now, the only thing about going to someone else's place for Thanksgiving, is no turkey leftovers. Ry Guy and I try to do our own Thanksgiving meal at some point over the holiday weekend, for the leftovers and the practice for the time when we get to host our own Thanksgiving meal for the family. This year we had Ry's parents and youngest sister over on Saturday to help us enjoy our turkey dinner! Now, this leaves us with leftover cranberry sauce, stuffing, turkey, potatoes, gravy, green beans, and corn. As I was organizing my recipe binder this morning (Yes, a recipe binder), I came across this awesome idea for Thanksgiving leftovers in an old Better Homes and Garden magazine. All you need is leftover pie dough and Thanksgiving leftovers. Here's the drill: Make mini pies with leftovers. Press pie dough into muffin tins; bake in a 425 degree oven for 8-10 minutes until golden. Spoon whatever you want-stuffing, turkey, potatoes, even cranberry sauce-into the pie shells. Serve at room temperature or warm in a 350 degree oven about 8 minutes. Top with fresh herbs. These look so cute and I can't wait to eat them!