After countless days of thanksgiving left overs, it’s only natural to get tired of the same combination of turkey, mashed potatoes, and gravy. Here’s a recipe to help you beat the turkey blues.

Ingredients:
½ tablespoon butter
3 large carrots
2 ribs celery
1 onion
2 cloves of garlic
2 teaspoons of thyme
½ cup all-purpose flour
¼ cup dry sherry
3 cups chicken broth
¼ heavy cream
2 bay leaves
Pepper
1 cup frozen peas
2 tablespoons parsley
1 frozen piecrust

Procedure:
1. Heat oven to 425 degrees.
2. Chop all vegetables.
3. In a large pan, melt the butter. Add the carrots, onion, celery, onion, and a dash of salt. Cook for about 7 minutes or until soft.
4. Mix in the garlic and thyme, then flour. Whisk in the sherry.
5. Stir in the broth, cream, and bay leaves.
6. Add salt and pepper to taste.
7. Get rid of the bay leaves and mix in the peas and parsley.
8. Pour contents of pan into large baking dish.
9. Roll pie dough across the dish and press it to the sides.
10. Bake for 20 minutes or until pie crust is golden brown.