Yes, the leftovers.

I've had so many emails from various sources like Martha Stewart come across in the past week with ways to use leftovers that I stopped looking at them because I didn't have enough leftovers to make all suggestions. I had two ideas on my mind– the green chile turkey pie and another one to come next week. These recipes aren't supposed to be exactly the same because the beauty of leftovers is using whatever is left and that will be different for each of us.

When I made my pumpkin pie crust, it created two crusts (using a simple pie crust recipe– it's really not as hard as people make it out to be and I used my fingers to press it in rather than roll it out, like I press the dough with my paper bag pizza).

For the first layer, I used the stuffing. Then I added a layer of diced turkey which I topped with chopped green chile. However, if you don't have green chile, you can always use salsa here. In New Mexico, we can't go for too many days without craving our green chile and usually Thanksgiving doesn't include it so this is great way to incorporate it back into a meal. And liven up those leftovers.

For the top, like a shepherd's pie, I used the mashed potatoes. Greg had made them and they already included parmesan cheese so I didn't add more. Then I baked it for an hour at 350 degrees.

And if you're already tired of eating leftovers, this is the perfect meal to freeze in pieces for later dinners or easy lunches.

To come next week: leftover waffles. The waffle iron is on the counter waiting.