Great for when your mom gives you leftover turkey after Thanksgiving dinner.  Or, you want to take all those leftovers if you only had a good idea what to do with them.

This is actually a lot simpler than it looks.  If you have bowls and a skillet you’re good to go.  Pics on my Instagram.

Ingredients

• Turkey leftovers, shredded/torn
• Cream of mushroom soup – Trader Joe’s has a great cream of portobello in stock.
• Organic foursome frozen veggies
• Frozen puff pastry – seasonally available from Trader Joe’s
• Cornstarch (optional)

Throw turkey, soup, veggies in a cast iron skillet and simmer for 20-30 minutes
Add cornstarch for desired thickness
Preheat oven to 400 degrees
Pour turkey mix into ramekins or small bowls
Cut puff pastry into squares to cover ramekins
Baste with a bit of butter
Bake for 10-12 minutes until puff pastry is puffed and golden brown
Let cool (or don’t, if you’re like me) and enjoy!