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Sliced turkey

Cranberry sauce

Dressing or stuffing

Any other veggies of your choice

½ pound frozen puff pastry, thawed. (See note below)

1 egg

2 tbsp water

Leftover gravy

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1. On a piece of parchment paper, roll the pastry sheet out to about 12x 12 inches.

2. Lay the parchment on a cookie sheet and chill in the fridge for a few minutes while you assemble the ingredients for the filling

3. Place the sliced turkey in the center 6 inches of the pastry, leaving about 1 inch at both ends.

4. Place whatever other leftovers you are using on top of the turkey, being careful not to overfill or the pastry won't be large enough to go around the filling.

5. Bring both sides of the pastry up over the filling to meet in the middle.

6. Pinch the seams together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well.

7. Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom.

8. Chill the strudel well for about 20 minutes in the fridge. Meanwhile, preheat the oven to 425 degrees F.

9. Brush the surface of the pastry with an egg wash made by whisking together the egg and water. (You will not need to use all the egg wash.)

10. Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry or several short slits along the length of the pastry. This is to let steam escape so that the pastry does not burst open in the oven.

11. Pop the strudel into the hot oven and bake for 15 minutes.

12. Reduce the heat to 375 degrees F and continue to bake for an additional 5-10 minutes or so or until the pastry is a nice golden brown.

13. Let this pastry cool for about 15 minutes before slicing and serving with plenty of leftover gravy.

Note: puff pastry usually comes in 1 pound package (2 sheets) - only need one for recipe