thanksgiving leftovers recipe

Looking for an easy leftover turkey idea? These savoury hand pies (or &#x27;savory&#x27; hand pies in other parts of the world) are filled with turkey, sweet cranberry sauce, dressing, carrot and creamy cheese. Every bite is satisfying and delicious! Dunk in some gravy for an extra special treat!

Savoury Hand Pies (use leftover turkey or chicken)

leftover turkey or chicken (, chopped (meat only))

boursin cheese ((half

cranberry sauce

dressing/stuffing

parsley

carrot (, peeled and grated)

butter puff pastry ((about 2 rolls

sesame seeds or poppy seeds

Gravy ((to serve with, optional))

In a bowl, mix together the cooked turkey, cheese, cranberry sauce, dressing, parsley and carrot. Set aside.

Place puff pastry on a baking sheet or board. Invert a 5-inch bowl over top to create your outline of each hand pie (gently press down). Then, cut out (scissors are great for cutting out the circles). For each roll of puff pastry, you should get 4 (5-inch) rounds. Note: You can discard the excess puff pastry or use for something else.

Line a baking sheet with parchment paper. Place rounds of puff pastry on there (you may need to use two baking sheets). Preheat oven to 375 degrees Fahrenheit.

Whisk egg in a bowl and brush around the circumference (outer edge of each puff pastry circle).

Distribute the turkey filling in the centre of each puff pastry circle (don&#039;t fill to the edge; leave some space). You want enough filling in there, but not too much that you can&#039;t close/seal over.Note: If you have any leftover filling after filling your hand pies, pan fry up and enjoy with an egg. So yummy!

Fold over puff pastry, pressing the outer edges with a fork to seal. You can gently press over top (with your hand) to spread out the filling inside.

Cut 3 slits in top of each puff pastry circle and brush with egg wash. Sprinkle with sesame seeds. I like to place in the fridge for about 10 minutes so the puff pastry gets a little cold again.

Bake for about 22 to 24 minutes or until golden brown, crispy and heated through. Allow to cool a few minutes before serving. These are delicious served with gravy (if desired). Enjoy!

Learn how to make homemade gluten-free potato bread with simple ingredients for sandwiches, soups, and more! Dairy-free option.

Homemade Potato Bread Recipe

flour

tapioca flour

salt

baking soda

onion powder

non dairy milk (or milk of choice)

eggs

olive oil

Tablespoon apple cider vinegar vinegar

Tablespoon dried chive or basil (or herbs of choice)

herbs

Preheat the oven to 350 F. Grease an 8×4 or 9×5 loaf pan with nonstick cooking spray and set aside.

In a large bowl, whisk together the almond flour, tapioca flour, salt, baking soda, and onion powder making sure there are no clumps.

In a second large bowl, whisk together the eggs, milk, and oil. Add the vinegar to the wet ingredients and set aside.

Slowly add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Fold in the mashed potato and dried herbs.

Pour the batter into the greased loaf pan. If desired, sprinkle the top with extra herbs and/or parmesan cheese.

Bake for 45 minutes and then loosely cover with aluminum foil and bake for another 10- 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. *Total bake time can vary depending on your oven; check for doneness at 45 minutes before covering and continuing to bake.

Remove from the oven and let the loaf cool completely in the pan before removing and serving. The bread will be too soft to cut into slices if it is warm. 

Store in the refrigerator wrapped in plastic wrap or a sealed container for up to a week.

Amazing!!!  
  Am GF and DF  so this was a perfect bread to try!  I did make it in my bread machine and it turned out beautiful and oh, so yummy!!
   In mixing the ingredients, I whisked the mashed potatoes into the eggs/vinegar mix and then added to the yeast mixture.. Also, I referenced the Red Star comments (as suggested) and used a total of 3 tsp. of dry, active yeast.  The dried herbs used are a blend of Italian herbs.   Finally, I did use the Parmeseann Cheese on top and it browned nicely.
   Perfection! 
   I HIGHLY RECOMMEND this recipe!

This recipe was a complete disaster. I used 3 2/3 cups almond flour and 3/4 arrowroot flour (didn’t have tapioca and they’re a 1:1 substitute according to Google). It didn’t rise and was like a block of sand. The comments also confused me - how much flour is really called for?!

Tapioca works better with binding with almond flour. What flours do you have on hand? Were your potatoes too moist? Happy to help remedy this ?

I have looked thru tons of recipes trying to make the perfect gluten free bread for my family. OMG!!! This is the best recipe I have come across ever! I used 3 cups gluten free flour and sifted it. I followed your recipe to the “T”. The best bread Ever!!!!

I can't believe the texture of this bread is so much like regular bread, thank you! My kids love it!

I love how quick and easy this is to make!!

I was super impressed with this bread! I loved the flavor and the texture and how easy it was to make. Fabulous!

Love this recipe Thanks Lindsay I will re do this Bread today as it ran fast

It seems to have the consistency of corn bread to me. 
And I think I should have cooked it a little longer. Didn’t help that the hubby cut it too soon either.  Lol 
I will try again tomorrow. 
One question … my dough was pretty thick. In the recipe it said to pour it into the pan? Should it be thick and in a clump or thin enough to pour ?

I didn’t do grams. I measured by a cup of potatoes. I was practicing to make it for a sick DIL who can’t have gluten.  I am about to take my second try over to her.  It’s taking twice as long to get brown on top. The middle still isn’t done and I have a really nice fairly new stove. If at first you don’t succeed try try again!  Lol  thanks for the recipe and response !

It seems to take much longer for the top to get golden brown and the middle to get done than the recipe says.  We liked it… but my husband sliced it while still warm. Ugh lol

https://content.jwplatform.com/videos/g8qDGBFp.mp4

This gluten free potato bread recipe is a simple quick bread that's healthy, and delicious! A great use for leftover baked potatoes. This version doesn't require yeast, but there's a version in the post on our website for a traditional gluten free potato bread with yeast. Either way, you'll LOVE this recipe! 

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The most viewed thanksgiving leftovers recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Savoury Hand Pies (use leftover tur...

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The most viewed thanksgiving leftovers recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine