Post-Thanksgiving Scraps Turkey Shepherd's Pie

This is the Frankenstein of all frankenstein mash-ups, and was born literally out of the seemingly incompatible states of being both restless and lazy at the same time. This took up the last of the Thanksgiving scraps, and though it initially was supposed to include marinara sauce and some crescent roll sheets on top, when I discovered the marinara sauce had gone bad, it was an abrupt appeal to some garlic herb butter and an egg to make it a sort of reverse shepherd's pie instead of the original pizza pot pie I had imagined. And it turned out AMAZING.

Yes, I did not include a whole lot of concrete portions, but that's the beauty of using leftovers. Everything's already been cooked and don't really need extra fussing with, and you're totally free to put more or less of anything according to taste (or what you want to get rid of).

However-many-ramekins-you-have's worth of:

• stuffing
• turkey
• garlic herb butter, stock, or gravy (for moisture)

To cover (can use any one of these):

• eggs and shredded cheese
• crescent roll sheets
• puff pastry

1. Set the wire rack to the middle of the oven. Set oven temp to pre-heat to 425 F.
2. I lined a baking sheet in case there were drippings, set the ramekins on top, then started layering the food in. You can put them in any order you want. For the cover, you can either crescent roll sheets, puff pastry, or like in this instance, an egg and some cheese. Tip - make a little well in the middle of the top layer so that the egg yolk has somewhere to sit once you've cracked it in. Otherwise, the egg white makes it slippery enough that the yolk tends to slide off toward the edges.
3. Pop everything in the oven for about 12 minutes (which keeps the yolk runny - if you want a more solid yolk, add a few more minutes). If you'd like a nice bit of browning on top, switch the oven to broil for one minute - keep an eye on it, though, because it will burn easily at this point!