I roasted a delicious 12 lb. turkey the other night, and the week before Thanksgiving, I was already contemplating the best way to use "Thanksgiving" leftovers. What I came up with was extremely simple, and though the ingredients didn't change all that much, it was just enough change to feel like it was a new meal.
Clark called it Thanksgiving Stromboli, but it had more of a pot pie taste...
1 can crescent rolls
2 Tbsp. butter, softened
1/4 tsp. poultry seasoning
leftover turkey meat, in pieces
Preheat the oven to 375. Roll out the crescent rolls on a cutting board. Press the perforations together, forming one large rectangle of crescent roll deliciousness. Spread with softened butter, and sprinkle with poultry seasoning. Cover with a single layer of turkey. Press stuffing on top of turkey. Roll the rectangle into a log starting at the short end of the dough. Slice the log into 4-6 slices and place crescent roll side up on an ungreased baking sheet. Bake for about 15 minutes, or until the crescent roll is a deep golden on top and everything is warmed through. Serve with yummy veggies (i.e. roasted brussel sprouts), and enjoy!