Thanksgiving, seems there is always enough food around to feed an army. The problem with the leftovers is everyone quickly grows tired of eating the traditional Turkey and dressing dinner for the third time in two days. But since you've just spent a fortune at the grocery store for this holiday dinner you know you've got to stretch those leftovers in very creative ways. Help is here. Check out these four yummy left overs recipes and just pick up a few extra inexpensive groceries while you shop for Thanksgiving dinner and you'll be set for a week. They'll be so good the family will want to do it all over again for Christmas. #1 Texas Thanksgiving Leftover Favorite - Green Turkey Enchiladas 24 oz. diced turkey 16 oz. shredded pepper monterrey jack cheese   1 can cream of mushroom soup 12 Tbl. sour cream 12 Tbl. sautéed onions/2 garlic cloves 1 Tbl olive oil 1 can green Hatch enchilada sauce 1 Tbl cumin 1 Tbl green chili powder 3 Tbl honey 12 corn tortillas chicken broth Preheat oven to 350 degrees F. Butter 13x9x2-inch baking dish. Cut up onions and garlic and sauté in 1 tbl olive oil. Now add diced turkey and sprinkle with 1 tsp green chili powder, just heat until turkey browns a little on the outside. Set aside.In a bowl combine turkey, 3/4 of pepper monterrey jack cheese with 1/4 c. of mushroom soup and 12 tbl of sourcream. Set aside. In a stock pot heat 1 can of hatch green enchilada sauce with 1 cup of chicken broth and remaining can of mushroom soup. Stir in 1 tsp of green chili powder, 1 tbl of cumin and 3 tbl honey. Let simmer until it thickens slightly.. Warm small amount of chicken broth in a seperate sauce pan and soften corn tortillas one at a time. Place tortilla in baking dish and spoon in turkey cheese mixture and roll. Spoon sauce across the enchiladas and top with cheese. Bake for 30 minutes. Serve with guacomole and chips. #2 Texas Fo-Fo Lunch (according to the men in the office!) Turkey Cranberry Wrap 1/2 package cream cheese 4 TbL cranberry sauce 12 ounces leftover turkey meat 4 Tbl. chopped pecans fresh chopped rosemary 4 slices swiss cheese 4 tbl mayonnaise 4 large Romaine leafs 4 Whole Grain wraps Beat the cream cheese, cranberry sauce and pecans together in a large bowl. In a seperate bowl crush several sprigs of fresh rosemary and then add mayonnaise and set aside. Take one whole grain wrap at a time and layer it first with 2 Tbl of the mayo herb mixture be sure to spread it evenly across the wrap.then top with romaine lettuce and then a slice of swiss cheese.Next spread 2 Tbl. of the cranberry creamcheese pecan mixture across top of swiss cheese and then add 3 oz. sliced turkey. Now roll the wrap and serve with a side of fruit salad leftovers. #3 Texas Down Home Cooking Turkey Pot Pie with Cranberry Topping 2 cups diced turkey 1 package frozen mixed vegetables 1/2 stick of butter 2 tablespoons flour 1/2 c. milk salt/pepper fresh thyme 1can cream of mushroom soup 1 cup of chicken broth double pie crusts 2 cups cranberry sauce Preheat oven to 350 degrees F (190 degrees C). Bake one pie crust for 10 minutes and then remove from oven then cover edges of pie crust with foil and set aside.In a stock pot melt butter and add flour, brown the flour until it is a light golden brown, slowly add milk and then add chicken broth  mushroom soup and thyme. Cook frozen vegetables in the microwave and then add to soup mixture. Slowy stir in turkey. Simmer for 10 minutes or until desired consistency. Some people may prefer more liquid in their pot pies, just add more chicken stock. Place mixture inside baked pie crust. Now top with raw pie shell and cut 4 small slits in top of pie and flute edges. Bake pot pie for 15 minutes then pull out of oven and cover pie crust edges and cook for another 15 minutes or until golden brown. Just before serving to each pot pie with 1/4 c. cranberry  sauce and serve. #4 Texas Can't Get Enough Thanksgiving Meal Left Over Turkey and Stuffing Casserole 4 cups left over stuffing 2 cups diced or sliced turkey meat 2 cups left over gravy or 1 1/2 cans of cream of mushroom soup 1/2 cup cranberry sauce cubed Add chopped fresh Sage to brighten flavor iPreheat oven to 350 degree F (175 degree C).  Butter the sides and bottom of a 2 qt pan. Place 1/2 of the dressing in the bottom of the pan and add half of the turkey, then pour 1/2 of the gravy mixture across the top of the turkey. Repeat the layers and then top the casserole with the cranberry cubes. Bake for 30 minutes and serve piping hot.. This is a great casserole to fix and freeze for a later date, it’s best to reheat at 350 and cook for 45 minutes to an hour. The frozen casserole should also be eaten within 30 to 45 days. So many times we fill up so much on Thanksgiving day we aren’t interested in the leftovers but as it gets closer to Christmas we sometimes crave good old turkey and dressing again. This casserole is the perfect cure for Thanksgiving dinner cravings without all the time and labor involved. Happy Thanksgiving Everyone!