Turkey pot pie or
the classic sandwich. My fave?
Pie for breakfast: Yum!

I’ve never been very good about eating leftovers (I blame high school science classes for my bacteria aversion), but turkey is so versatile. The boys love pot pie, so that’s a must-have in the days following Thanksgiving. It’s super easy (canned mixed veggies & cream of chicken soup in a refrigerated crust!), and it’s one dish where no one quibbles over the vegetables. (Actually, everyone but the eldest really likes vegetables, so he’s odd-man-out.)

I made a variation of my low-carb buttermilk pie again this year. I used almond meal for the filling this time, and it was good, but I didn’t like it quite as much as the original recipe. It makes a yummy breakfast treat, though. 🙂