The Larsen Cafe and Bakery

We've gotten creative at the "Larsen Cafe and Bakery," that's what I call my kitchen so I can feel better about cooking at home all the time. One of my goals this year was to not eat out a lot, saving time and pounds. So here's how I've reused our leftovers from Thanksgiving.

Turkey Sandwiches

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

DIRECTIONS

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

Directions

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.

Sheppard's Pie
2 c. mashed potatoes
2 c. gravy
2 c. shredded or chopped cooked turkey
2 c. frozen veggies (your choice)
sliced cheese

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.

Turkey Tetrazzini
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.