Just because Thanksgiving is over, that doesn't mean that the delicious tastes of the holiday can't still be enjoyed.

Thanks go out to Cheryl Barnes for sharing these two wonderful recipes. For her contributions, Cheryl is the winner of a $20 gift card to Capellini's in Tewksbury.

Mini Turkey Pies

You will need:

• Muffin Tin
• Pie crust-homemade or Pillsbury pie crust
• Turkey
• Stuffing
• Veggies
• Gravy

Directions:

Take your pie crust and cut into small squares big enough to cover the bottom and sides of each muffin cup

Place each pie square into the muffin cups

Fill each of the muffin cups with all your yummy Thanksgiving leftovers (turkey, stuffing, Veggies, and gravy)

Top each one off with another square of pie crust(pinch the bottom piece with the top piece of crust to seal it together)

Bake at 350 until crust looks golden brown.

Thanksgiving Shepard pie

You will need:

• Casserole Dish (any size that will serve your purpose)
• Turkey
• Mashed Potato
• Veggies (corn, carrots, peas whatever you have leftover)
• Shredded Cheddar cheese (any that you prefer)

Directions:

Start with your potatoes and layer the bottom of the casserole dish

Next layer:  Shredded Cheddar Cheese

Nest layer: Turkey

Next layer:  Veggies

Next layer:  Mashed Potatoes

Next layer: Cheddar cheese

 You can continue to layer as many times as you like and based on size of dish that you have chosen.  You must end with a layer of Mashed potato and then top off with cheese.

Bake at 350 degrees until warmed through and cheese is nice and melted.