Turkey Pot Pies with Herbed Phyllo Crust
This recipe offers a combination of leftover roast turkey and vegetables with a creamy sauce. Served under layers of delicate phyllo pastry sprinkled with savoury herbs, it creates a stunning appearance. It’s also amazingly versatile and works equally well with leftover chicken, beef and even salmon. Cook and serve your flavourful pies in individual gratin dishes or large ramekins.

Serves: 4-6
Prep time: 20 minutes
Cook time: 20-25 minutes

INGREDIENTS
30 mL (2 tbsp.) butter
30 mL (2 tbsp.) olive oil
1 small onion, chopped
45 mL (3 tbsp.) all-purpose flour
1 can (396 grams/14 oz.) chicken broth
5 mL (1 tsp.) salt
1 mL (1/4 tsp.) freshly ground pepper
5 mL (1 tsp.) Worcestershire sauce
125 mL (1/2 cup) frozen peas
500 mL (2 cups) leftover roasted vegetables, chopped into bite sized pieces (or 500 mL/2 cups frozen mixed vegetables)
60 mL (4 tbsp.) chopped fresh herbs (such as parsley and dill)
750 mL (3 cups) leftover turkey, chopped into bite sized pieces
8 sheets phyllo dough, thawed according to package instructions
Olive oil spray
Salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 180°C (350°F). Spray four individual gratin dishes (or 225 gram/8 oz. ramekins) with olive oil spray.
2. In a large skillet, over medium heat, melt butter with 30 mL (2 tbsp.) olive oil. Add onion, and sauté 5 minutes or until soft. Reduce heat to low, and sprinkle flour over onions. Cook, whisking constantly for 3 minutes.
3. Whisk in chicken broth, salt, pepper and Worcestershire sauce, and bring to a boil.
4. Remove from heat. Add peas, chopped vegetables, 30 mL (2 tbsp.) herbs and turkey. Mix well and taste for seasoning. Divide between prepared gratin dishes or ramekins.
5. Lay one phyllo sheet on a large cutting board. Working quickly, spray with olive oil spray and sprinkle with a small amount of chopped fresh herbs. Top with the next sheet of phyllo, spray and sprinkle with herbs. Repeat with two more phyllo sheets, ending with a sheet sprayed with oil, but not sprinkled with herbs.
6. Using a pizza cutter or a sharp knife cut the phyllo stacks in half widthwise. Place each on a gratin dish and fold and crimp the edges to fit the dish. Cut a slit in the centre of each crust. Repeat with the four remaining phyllo sheets, herbs and two remaining gratin dishes.
7. Bake 25-30 minutes or until golden brown. Let stand 5 minutes, and serve.

Tip: Phyllo is simple to use if you follow a few basic rules, like keeping it covered at all times and brushing (or spraying) the edges with butter or olive oil. Follow package instructions for further tips on handling.

Styling Tip: Instead of folding and crimping the edges to fit the dish, try the layered approach shown in our image. Simply place sheets on top of the dish alternating directions as you go. Crumple the last layer lightly (like a tissue) and lay on top.

Mashed Maple Sweet Potatoes
Convenience counts with this simply sweet, kid-friendly recipe. A splash of cream and maple syrup add sweet richness, while black pepper adds kick.

Serves: 4-6
Prep time: 15 minutes
Cook time: 1 hour

INGREDIENTS
1.36 kg (3 lbs.) sweet potatoes
1/2 stick (50 mL/1/4 cup) unsalted butter, melted
50 mL (1/4 cup) heavy cream, warmed
50 mL (1/4 cup) pure maple syrup, warmed
Pinch of ground cloves
Salt and pepper, to taste
Additional black pepper and maple syrup (optional, for garnish)

1. Preheat oven to 200°C (400°F). Pierce each potato with a fork, and bake until very tender, about 1 hour.
2. Remove and cool slightly. Halve potatoes lengthwise, and scoop out flesh into a large bowl. Mash with a potato masher or, for a smoother purée, force through a potato ricer. Stir in melted butter, warmed cream and syrup. Taste, and season with salt and pepper.
3. Transfer to a serving dish. Sprinkle a few grinds of black pepper and a generous drizzle of pure maple syrup. Serve.

Swiss Chard with Orange and Bacon
This recipe is fresh, fresh, fresh! A leafy green similar to kale, coarsely chopped Swiss chard blends beautifully with diced lean bacon, fresh orange juice and orange zest. This recipe provides the perfect, light complement to the richness of the sweet potatoes.

Serves: 4-6
Prep time: 20 minutes
Cook time: 10 minutes

INGREDIENTS
907 grams (2 lbs.) Swiss or red chard, tough stems discarded and leaves coarsely chopped 4 slices lean bacon, diced
Zest of 1 orange, finely grated
250 mL (1 cup), freshly squeezed orange juice
30 mL (2 tbsp.) unsalted butter (or margarine)
Salt and fresh ground black pepper, to taste

1. In a large pot of boiling salted water, cook the chard about 3 minutes, until bright green and tender. Drain, squeezing out any excess water from the leaves.
2. In a skillet, cook bacon over medium heat until crisp, about 5 minutes. Transfer bacon to a plate. Pour the orange juice into the same skillet. Bring to a boil. Cook, stirring occasionally, until mixture is reduced and slightly thickened, about 4 minutes.
3. Turn off heat. Stir in butter or margarine, orange zest and chard.
4. Season to taste with salt and pepper. Transfer to a serving dish, top with diced bacon and serve.

Tip: To make this dish vegetarian friendly, simply substitute a soy-based product for the lean bacon. Look for soy bacon or tempeh bacon in the natural foods refrigerated section of your local grocery or specialty store.

Cooking for the ones you love with happiness in your heart is one of the greatest gifts of the holiday season. And with these creative uses for leftovers with sides that are as colourful as they are delicious, you’ll have everyone asking for seconds.