3 Great Black Friday Recipes

3 Great Black Friday Recipes


 Transform your Thanksgiving leftovers into great lunches and dinners in their own right!

nanas-turkey-pot-pie Nana’s Turkey Pot Pie


2 tablespoons butter

1 onion, chopped

2 stalks celery, chopped

3 carrots, chopped

4 tablespoons flour

4 cups chicken or turkey stock

2 potatoes, peeled and diced

2 cups shredded turkey

2 tablespoons chopped parsley

1/2 cup frozen peas, thawed

1 prepared pie crust

1 egg, lightly beaten


  • Preheat oven to 350 degrees F.
  • Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.


Mayflower Open Faced Sandwich


One slice of whole grain bread

Left over turkey (about one cup)

Left over turkey gravy

Two tablespoons whole berry cranberry sauce

Left over stuffing, about an ice cream scoop full

Chopped parsley or chives (optional)


Place the bread on a dinner plate. Place the stuffing on top of the bread, the turkey on top of the stuffing, gravy on top of the turkey. I like the cranberry on top of the gravy, others like it on the side with the re-heated mashed potatoes. Sprinkle the plates with chopped parsley or chives.


Cranberry Champagne Cocktail


1 ounce sweetend cranberry juice

1 wedge lime

Champagne or sparkling wine

Cranberries (frozen)


In a chilled champagne flute, add cranberry juice and a squeeze of lime. Top off the glass with champagne and garnish with 3 cranberrys. We substitue ginger ale for the champagne for the kids (who love it).

Enjoy and Happy Thanksgiving!