I have exhausted all my Thanksgiving leftovers. Today is my last leftover recipe day. I will prepare a delicious turkey pot pie by repurposing leftover turkey, cornbread dressing, string beans,    and mashed potatoes topped off with giblet gravy with a side of cranberry sauce.

TURKEY POT PIE

Preheat oven to 350 degrees.  Get out a bowl, add 2 – 3 cups of dressing, add 2-3 tablespoons of chicken broth, or enough broth to make the moist dressing mix well.  Get out a large cast-iron skillet.  Dump the dressing into the skillet.  Using your hands and the back of a spoon, press the dressing onto the bottom and the sides of the skillet.  Bake for 10-12 minutes or until the dressing is browned.  Remove from the oven and set aside.  Get out a large saucepan add 2 cups shredded turkey, 1/2 cup gravy, 1/8 cup white wine, 1 cup string beans, 1/4 cup dressing.  Cook on medium heat until the mixture starts to thicken.  Taste, add salt and pepper if needed. If your mixture is too thick, add a little more gravy. Pour this mixture on top of the dressing bottom crust.  In a small bowl, add 2 cups of your mashed potatoes, 1/4 cup evaporated milk2 tablespoons butter, melted, mix well. Put the mashed potatoes on top of the turkey mixture.  Bake until the potatoes are light brown and the contents are hot.