Mini Gobbler Pies

I hope that everyone has enjoyed their holiday weekend full of family fun and food. One of my favorite parts of Thanksgiving is having a Gobbler sandwich with the leftovers on Black Friday. I look forward to it every year almost as much as the original meal the day before. I saw this in the November Better Homes & Gardens magazine and knew it would be a great new way to enjoy my favorite traditional gobbler. You can put anything in these mini pies from your obvious choices of turkey, stuffing and cranberries to mashed potatoes, green bean casserole, carrots or sweet potatoes. So if you have any leftovers still needing to be used, try this idea and get creative!

Ingredients:

Leftover Pie Crust Dough

Leftover Turkey

Leftover Mashed Potatoes

Leftover Stuffing

Leftover Cranberries

Leftover Vegetable Casseroles

Leftover Fresh Herbs

Preheat the oven to 425 F. Divide your leftover pie crust dough into small evenly sized balls to make the mini pies. I only did 6 but you can make a full dozen if you'd like. Roll each ball out into a small circle a little larger than the opening of the muffin tin.

Press the dough down into the ungreased muffin tin openings. Bake the mini pie crusts for 8 minutes. When they are finished decrease the oven temp to 350 F. 

Fill the mini pie crusts with your choice of Thanksgiving leftovers, put everything you want to reheat in the crusts expect for the cranberries. Bake the filled mini pies for another 8 minutes until they are golden brown and the leftovers are heated through. 

 When they are finished top with a small spoonful of Cranberry sauce and fresh herbs. Serve immediately.

Enjoy!! - Nicole

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