Then a thought popped into my head. How about a Cornish Pasty (um yes, pronounce this like past-ey, not pastie). You know the little turnovers sold everywhere in England, originating in Cornwall, England. Usually made with (raw) beef, potatoes, onion and kind of a thick, sturdy (made with lard) crust. Couldn’t we just combine our leftover stuffing, turkey and gravy- make a pastry out of my favorite pie crust recipe, fold it up, bake it and call it dinner?? It was easy. Within 30 minutes of returning from church, 6 man sized pasties were coming out of the oven. Served them up with a little leftover gravy on top and a spoonful of cranberry sauce. Leftover, of course. Yum. That’s eight, in case you lost count.
Turkey, chopped, white or dark meat about 1/3 cup per pasty
3 cups stuffing
1 1/2 cup grated Monterey jack cheese (optional)
1/2 cup cold water