Thanksgiving turkey leftovers are never a problem at my house and I confess that I am a little puzzled by all the hype about what to do with the leftovers.

The day after Thanksgiving people at my house descend upon the leftovers like locusts on a field of ripe grain and there is seldom enough to worry about after that.

However, I have two recipes for the day after that are useful.

If I can get to the leftovers before they are gone I make Black Friday Brunch of them. These are great little omelets that use up the leftovers and don't have to be cooked like regular omelets.

Here is a link to that recipe.... it is a great way to make omelets any time of the year, and is easy to make for a crowd as everyone assembles and cooks their own.

http://www.xomba.com/happy_thanksgiving_morning_after_brunch_easy_learn_to_cook_lesson

I always try to put up a few nice slices for sandwiches and then the rest of the leftovers go into Rag Tag Ravioli

I got the idea because of the Italian Classic Butternut Squash Ravioli which I actually don't care for, but I liked the idea. I thought why not do the same thing with the candied yams??? hummm And the idea went on to encompass all the leftovers.

It is super easy and very quick to make.

You will need a package of won ton wrappers. These are about three inch squares of prepared pasta dusted with cornstarch. They make great ravioli.

You will also need a raw egg.

add on tablespoon of water to the egg and beat until it is well mixed.

Assemble your leftovers... turkey, veggies, candied yams, stuffing, and gravy. If you have gravy left we will make a simple bechamel sauce for the pasta.

Separate the wonton wrappers and lay about ten of them out flat.

Brush them with the beaten egg.

place one tablespoon of a leftover in the center of each wrapper. Place a little stuffing with a little turkey on some. On others place a spoon of candied yam or green bean casserole or bite sized veggies or corn cut off the cob. Even cranberry sauce can go in the ravioli.

Top each filled wrapper with another wrapper and press out the air. The egg wash will seal the ravioli. Cut off the excess pasta around the edges or use a biscuit cutter or round shape to cut off the edges. Press the edges together with your fingers or with a fork to make sure they are sealed.

Place the filled ravioli aside and repeat the process until you have the number of ravioli you wish to make.

Now you have a choice. You can deep fry the ravioli and make crispy fried ravioli or you can boil them.

If you want to boil them:

In a large pan bring 4 quarts of water to a boil. Add 2 tablespoons of salt and two tablespoons of olive oil.

Add ravioli to boiling water and cook for 2-3 minutes. The ravioli will sink when put in the water and will float to the top when they are done.

Do not over cook.

Remove from the water and cover with leftover gravy. Toss gently.

If you have no gravy.... melt 4 tablespoons of butter in a saute pan or skillet.

Add 4 tablespoons of flour and stir until the roux take on just a tiny bit of color and smells nutty. Just about a minute.

Add one cup of chicken stock and whisk until smooth.

Add 3 cups of milk and whisk until smooth. Season with salt, pepper, sage, poultry seasoning and a tiny bit of ground nutmeg. Taste and correct the seasoning.

Heat until it simmers and thickens.

Serve over the ravioli.

Enjoy

Angel