– From the 'Burg to Your Kitchen –

November is here and with that, comes my favorite holiday – Thanksgiving!

There are no better memories, at least for me – than to get up early in the morning and get everything ready for the big meal, and eventually this year – the big game!

Since my mom usually works Thanksgiving, the cooking task usually falls to me and I love that. I take pride in delivering what I hope is a good meal, comparable to my mom’s.

This week’s recipes are a little different – these are recipes for after Thanksgiving when you have a lot of leftovers and you don’t know what to do with them. Enjoy!

Thanksgiving in a Pan

Ingredients:

1 package – 6 oz. stuffing mix (or leftover stuffing, 4 cups)

2-1/2 cups cubed cooked turkey

2 cups frozen cut green beans, thawed

1 jar – 12 ounces turkey gravy

Pepper to taste

Directions:

Prepare stuffing mix according to package directions. Transfer to a greased 11x7 baking dish; top with turkey, beans, gravy and pepper. Cover and bake for 30-35 minutes at 350 degrees F. Serve with leftover mashed potatoes.

Thanksgiving

Stuffed Shells

Ingredients:

24 uncooked jumbo pasta shells

1 cup mashed potatoes

1 cup shredded mozzarella cheese

1/4 tsp. chili powder (optional)

1 cup cubed cooked turkey

1/2 cup grated Parmesan cheese

1 cup stuffing

1 cup turkey gravy, warmed

4 green onions, chopped

Directions:

Preheat oven to 350 degrees F. Cook shells according to package directions.

Meanwhile, in a large bowl, mix mozzarella cheese, turkey, stuffing and green onions. In a small bowl, stir mashed potatoes and chili powder.

Drain shells, fill each with 2 tbsp. stuffing mixture and 2 tsp. mashed potato mixture. Arrange in a 11x7 baking dish; sprinkle with Parmesan cheese. Bake covered 15-20 minutes or until heated through. Serve with gravy.