Thanksgiving leftovers

Ingredients:

8 oz elbow macaroni

3/4 cup hot broth

1 cup shredded cheddar cheese

1 cup chopped turkey

1 t thyme

1 cup stuffing

cranberry sauce (optional)

Directions:

1. Preheat oven to 375.

2. Cook macaroni according to package directions.

3. In a bowl, mix broth, egg, cheese, macaroni, thyme and turkey. Pour into an 8x8 pan. Crumble stuffing over the top and bake for 30 minutes.

4. Meanwhile, over medium heat, mix cranberry sauce and enough water to create a thick sauce. Drizzle over dish after it comes out of the oven.

You could toss in other leftovers as well: corn, green beans

Acorn Squash Ravioli

So, this was supposed to be done with butternut squash but Albertson's was out, so I changed it up. It would also be good with pumpkin.

Ingredients:
1 T butter

1 T olive oil

1/2 small onion

2 T flour

2 packages cheese ravioli (about 20 oz)

1 1/2 cups veggie broth

2 cups squash puree (cook squash and puree in a blender/food processor)

2 cups cheddar

2 T bread crumbs

2 T brown sugar

Directions:

1. Cook ravioli according to package directions.

2. Melt the butter and oil in a skillet, add onion and cook for 5 minutes. Add flour and cook 1-2 minutes more.

3. Mix broth and onion mixture in a sauce pan and cook until the mixture begins to thicken. Add 1 3/4 cups of the cheese and stir until melted. Add the squash puree; stir until combined. Toss in the ravioli.

4. Pour into 9x11 pan. Mix remaining cheese, brown sugar and bread crumbs and sprinkle on top. Bake at 350 for 10-15 minutes until cheese and brown sugar melt.