Happiness Project #45: Turkey Pie Croissant Buns!


Another lovely Thanksgiving has come and gone but the leftovers? Still crowding up my fridge. And yours too, I presume. And since I’m always attempting to reinvent the same dinner dishes, over & over again, to appease my sassy & VERY opinionated 21mo Daughter, I spied a lovely looking Chicken Pot Pie dish on Pinterest a few nights ago and flipped it to create a Turkey Pie (of sorts) instead. Bam! Taking care of my fridge full of Thanksgiving leftovers, all the while creating a simple, yet Toddler friendly dinner dish for my Daughter, as well! Don’t you love it when inspiration takes care of two things at once? I do! Hence my happy kitchen Mama dance! Which involves much jumping up and down, like a kangaroo, with my arms flailing around & all over the place. And maybe a giggle or two. Just because.

But anyhow, since you now have THAT particular image dancing around in your head (for better or for worse), let’s get back to this lovely, buttery, flakey pie bun. Which is ridiculously easy to create in just a paltry 15 minutes or so. Ready? Here you go…

1 twist can of Jumbo sized Croissant Biscuits

3/4 cup shredded or finely diced cooked Turkey

3/4 cup cooked mashed potatoes

1/2 cup steamed white corn

*Please note that all of the ingredients listed above, are leftovers from my family’s Thanksgiving dinner. You can substitute with ANY of your own leftovers instead. Didn’t have Turkey? Use Ham instead. No mashed potatoes? Stuffing works just as well. More vegetables, you say? How about peas or carrots? Experiment and have FUN with it!

Preheat the oven to 350F. Lightly butter or spray a 12 tin cupcake pan.

Pop open the Croissant can and lay out each of the 8 jumbo sized biscuits onto a marble or wooden work surface. Using the flat of your hand, gently press out each croissant round until each round is nearly double in size. Lay each round into each cupcake tin, gently pressing and working the dough up the bottom and the sides of each tin, until you’ve created a 1 inch overhang, flapped over each of the tin’s edges.

Now the messy part! Separate each of your pie fillings. Using a tablespoon, scoop in the mashed potatoes, followed by half a tablespoon of corn, and ending with 3 or 4 squares of turkey. OR create your own combination with your own leftovers! That’s the beauty of this recipe. You can create your very OWN Thanksgiving Pie! Brilliant, right?

Once you’ve added in all of your fillings, flip up the overhang flaps of dough and firmly crimp (or press) together in the center of the croissant dough. Essentially, creating a messy looking bun. The key word being: messy, my friends. Messy.

Pop the cupcake pan into the oven and let bake for 12-15 minutes, until the tops are a lovely golden brown. Remove from the oven and let cool for a few minutes before turning the buns out of the pan and then serving.

So, SO easy! And the perfect way to use up all of those yummy Thanksgiving leftovers!

Happiness Project #44: Thanksgiving Creamy Corn Casserole


Oh, Casserole! Oh, Casserole! How I love me some casserole! Especially when Thanksgiving is right around the corner. Because you know what that means? Leftovers. For days. Of everything. Which makes me ridiculously giddy. Turkey, people! And mashed potatoes! Oh, and maybe some lovely, flakey cheesecake, too! Seriously. What more could you ask for?

So in preparation of THREE family Thanksgiving gatherings (yes, THREE), I went hunting through every Pinterest recipe ever pinned. Obsessive? Me? Ha! Not at all! *wink* Since I’m still very much a beginner with my Dinner Dishes (& rarely have more than a half hour or so to play around in my kitchen with my Toddler running underfoot), I tend to look for the easiest, simplest recipe ideas I can find. In hopes that I won’t royally mess it up. Which, I’m not afraid to admit still happens (occasionally), and eventually becomes the perfect snack for my Chloe Girl instead. I do love learning new cooking techniques from these messy, messy mistakes, though, so it’s not always a total disaster. Looking on the bright side, right?

Anyhow, you ready for Thanksgiving? Here’s the perfect way to get started!

8 oz cream cheese, softened

3 eggs

1/4 cup granulated sugar

pinch of garlic powder

pinch of kosher salt

pinch of black pepper

3/4 cup shredded sharp cheddar cheese

1 8.5 oz box of corn muffin mix

1 cup whole milk

3 tablespoons unsalted butter, melted

2 cans sweet corn, drained

1 can cream-style corn

Preheat your oven to 350 degress. Butter or spray a 9inch casserole dish.

In a large mixing bowl, handheld or by a stand mixer, beat the cream cheese for a few minutes.

Beat in each egg, one at a time, followed by the garlic powder, salt, pepper and sugar. Mix until throughly incorporated.

Blend in the cornbread mix, cheddar cheese, butter and milk, until well mixed.

Stir in all 3 cans of corn by hand.

Pop the casserole into the oven and bake, uncovered, for 55-60 minutes. The casserole will be fully baked once the edges brown slightly and the surface of the casserole is gently firm to the touch. Let cool for a few minutes before serving.

From my Family to yours, we’d like to wish you all a very Happy Thanksgiving!

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