For our Thanksgiving feast I tend to make enough food to feed a small army and though I have a large family gathering I end up with plenty of leftovers. I send some home with my married children and the next day I serve a reheated Thanksgiving meal. Then, with the leftover ham I make sandwiches and serve it at breakfast time. Plus! I can get at least two makeover meals with the turkey and fixings. 
Thanksgiving brings with it the Christmas spirit and Black Friday lures us into the holiday shopping season. During the busy holiday season our cooking and our eating changes. We have to be intentional about serving yummy meals. It has become my family tradition to serve cozy comfy Turkey Pot Pie and quick and tastyTurkey Burritos on the days following Thanksgiving. These simple recipes should not require an extra run to the grocery store for special ingredients or take too much time to prepare, cook and serve. They make a nice relaxing meal after a hard day of work, and a long afternoon of shopping.

Turkey Pot Pie

• How to make the gravy/filling: Add 2 tablespoons of all purpose flour into a skillet, over medium heat, use whisk to brown it. Add powdered bouillon and stir it into the browned flour. Then add 2 tablespoons of butter, stir as it melts, it will be clumpy. Add 3 ⁄ 4 cups of cold water, keep stirring until it is not clumpy. Add a pinch of seasoning: garlic, Italian seasoning, pepper. Stir until the gravy has thickened. Add 1 cup and a half of leftover shredded turkey. If you have leftover dressing add 2 tablespoons and stir. Stir in ¼ cup of diced celery, carrots and if you have corn add that too. Let this gravy mixture simmer so that the veggies cook and the flavors fuse.
•  Meanwhile make your pie crust. You will need flour, salt, water and butter. Your crust will need to be precooked once it’s in the pie pan, about 5 min. Taste your turkey gravy pie filling mixture and adjust seasoning as needed, then in your pre cooked pie crust, add the filling and sprinkle shredded cheese over it. Place the top crust on top, make sure to make 3 small slivers in it for the steam to release.
•  It’s ready to bake. Bake at 350 for about 30 minutes. Let it settle before you slice and serve. 

Turkey Burritos

•  In a large skillet add 2 tablespoons of oil (I use canola) and let it heat up. Add a tablespoon of diced onion and 1 diced garlic clove and brown. Stir in 2 cups of shredded turkey and ½ cup of water. Add in 1 teaspoon of cumin, chili powder, bouillon and ½ teaspoon of black pepper. Mix it well and let it simmer so that the flavors can blend, adjust with seasonings as needed.
•  Warm up flour tortillas, add shredded turkey mixture and sprinkle shredded cheese (I usually have shredded cheddar on hand) into it and wrap. You’ll yield 6 regular size burritos for dinner or lunch.
• Some yummy extra options are sour cream, diced avocado and salsa. I like to serve these Turkey Burritos with Spanish rice.