Turkey Noodle Soup
3 CARROTS, PEELED AND SLICED
3 RIBS OF CELERY, SLICED
2 CUPS COOKED TURKEY, CHOPPED
4 CUPS CHICKEN BROTH
1 BAG NOODLES, KLUSKI OR EGG NOODLES WORK WELL
LAWRY’S SEASONING, SALT, PEPPER TO TASTE
BOIL TURKEY IN 3 CUPS OF WATER, ADD CELERY & CARROTS
STIR IN CHICKEN BROTH AND SEASONINGS
ADD NOODLES AND SIMMER 30 MINUTES OR UNTIL NOODLES ARE SOFT
Turkey Pot Pie
2 Pie pastry shells
1-14.5 oz. can Chicken broth
2 cups Diced turkey
1 ½ cups Diced carrots
1 ½ cups Frozen peas
4 med Red potatoes, diced
½ cup Diced onion
2 Tbsp. Olive oil
2/3 cup water
1/3 cup flour
Salt, Pepper and Lawry’s season salt, to taste
In deep dish frying pan, saute onion in Olive oil.
Add turkey, potatoes, carrots, peas and broth to pan and simmer for 10 minutes.
Mix water and flour together, add to pan; simmer all ingredients about 5 minutes, until thick.
Pour ingredients into pie shell; cut out shape in top of second pie shell—this will allow for steam to escape as pie cooks.
Place second pie shell on top and pinch top and bottom edges together.
Bake for 30 minutes @ 450 degrees.
TIP- Buy pre-made frozen pie shells and use one bag of frozen mixed vegetables instead of carrots and peas. You can also double this recipe and freeze one pie for dinner later in the month.
2 c. mashed potatoes
2 c. gravy
2 c. shredded or chopped cooked turkey
2 c. frozen veggies (your choice)
Place veggies in a 9 X 9 Pyrex. Place turkey on top and pour gravy over both the turkey and veggies. Cover with the potatoes making a crust. Cover the potatoes with cheese. Bake for 30 min. at 350 degrees. If you are using leftovers warm them a bit before assembly, or add 10-15 minutes to cooking time.
1 c. sliced mushrooms
1/2 c. chopped onion
7 Tbsp. butter, divided
1/4 c. flour
2 c. half and half
1/4 c. chicken or vegetable broth
2 c. cooked, chopped turkey
1 tsp. salt
1/4 tsp. pepper
12 oz. pkg. fettuccine noodles, cooked
1 c. bread crumbs
1/3 c. Parmesan cheese
Saute mushrooms and onions in 1 Tbsp. butter; remove from skillet. Melt 4 Tbsp. butter in same skillet, whisk in flour, salt and pepper until smooth and bubbly. Add half and half, boil for one minute. Remove from heat and mix in broth, turkey, cooked noodles and mushroom mixture. Spoon into 9 x 13 coated pan. Sprinkle with Parmesan; set aside. Melt remaining butter and toss with bread crumbs; spread over casserole. Bake 40-45 min at 350 deg.