You know the saying, “putting the cart before the horse,” to express jumping ahead of the natural order of things? Spoiler alert: that is exactly what I am about to do when it comes to Thanksgiving and its leftovers.

Because you got the annual turkey recipe in last week’s Talking SCHOP! column, you have no excuse not to source your turkey, brine and season it for the needed length of time before cooking it to lacquered photo-op perfection! So, in the spirit, let’s start thinking of what to do with the leftovers now.

Of course, leftovers depend on what you are serving on Thanksgiving, and let us be honest, there are no guarantees there will be any leftovers if you and your guests go in. However, for the sake of this piece, let us assume all of the usual savory and sweet suspects are on the holiday table.

I harken back to a recent Sunday afternoon making empanadas with leftover chicken curry and packaged dough. It was the snacking package of goodness and could be the right vehicle to get the perfect Thanksgiving bite wrapped in a hot golden crust.

We will need use a mixture of textures and tastes for these hand pies. For me, it would be turkey, yams and/or stuffing, greens and a touch of cranberry sauce (although that canned gelatinous one gives me life). Plus, my mom’s gravy for dipping.

This recipe makes eight servings. Multiply as needed.

1 Store-bought refrigerated piecrust

1 Cup chopped roasted turkey or ham

½ Cup yams, mashed (again, and/or stuffing/dressing)

½ Inch slice of cranberry sauce cut in cubes or ¼ cup cranberry sauce

½ Cooked greens, drained and squeezed of liquids (optional, of course)

1 Egg, scrambled for egg wash

Kosher salt and fresh cracked black pepper

Gravy for dipping

Preheat oven to 375 degrees.

Cut cold crusts into eight triangles and place on a parchment-lined baking sheet. Starting with the turkey/ham, equally portion ingredients on the prepared crusts. Nestle one or two cubes of cranberry sauce between the meat and yams/stuffing.

Lightly brush edges with egg wash and pinch corners together to seal. Brush tops with egg wash and lightly sprinkle salt and pepper (SCHOP! Tip: seasoning from at least 1 foot above the surface helps to evenly spread the seasoning). Bake until golden brown, 25 to 35 minutes, and serve with hot gravy for dipping.

Now, you have just one week to bridal up the Thanksgiving “horse.” Giddy up!

Happy eating and thanks for reading!

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for more than 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback?  Invitations!  Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!