Here's an idea for everyone. You can look and see if it appeals
to you. I tried the original first year but have since altered it
a bit to suit my tastes. If it seems interesting to you, give it
a try. I love this for one way to use up leftovers.

If I do decide to buy a turkey this next week (probably), I will
definitely make this large dish again.

---------------------------------------------------------------------

Turkey-Yam Pot Pie (original version)
(From Parade magazine many years ago)

2 1/2 cups cooked turkey meat
2 cups mashed cooked yams
1 1/2 cups fresh cranberries (cut into halves or quarters)
1 1/2 tablespoons sage
2 teaspoons thyme
1/4 teaspoon ground cloves
2 cups turkey stock
1 cup chopped pecans (optional)
3 tablespoons butter, cut into small pieces
salt, pepper (to taste)
1 can Pillsbury flaky biscuits


---------------------------------------------------------------------

Turkey-Yam Pot Pie (recipe altered a bit by me)

3 1/2 cups cooked turkey meat
2 cups mashed cooked yams
3/4 cup fresh cranberries (cut into halves or quarters)
1 1/2 tablespoons sage
1 1/2 teaspoons thyme
1/4 teaspoon ground cloves
2 cups turkey stock
1 cup chopped pecans (optional) (I've never used these)
3 tablespoons butter, cut into small pieces
salt, pepper (to taste)
1 can Pillsbury flaky biscuits


Combine all ingredients (except biscuits) in a large bowl.
Transfer to a generously greased 9 x 13 baking dish.
Open biscuits and separate, then separate each one in half.
Place the biscuit halves, spaced evenly, on the mixture.
Take a piece of aluminum foil big enough to cover the baking
dish. Either spray oil or rub some on to coat underside of
foil, then cover baking dish with it (tightly around edges).
Poke 5 or 6 tiny slits in foil.

Place in cold oven, turn on to 425 and bake for 40 - 45
minutes. Or use preheated oven and bake for 30 - 35 minutes.

----------------------------------------------------------------------