So, you have had Thanksgiving (or, my American friends, are anticipating Thanksgiving and ALL of its glory), and have had your day after turkey sandwiches, and still have MORE turkey. Here are a few recipes that will help you enjoy what is left.  Enjoy and let me know how you and yours enjoy your leftover turkey......

Preparation:

Heat oven to 450°.

Prepare filling:
In a skillet, melt butter over medium-low heat. Add onion and celery; saute, stirring, until tender. Blend in the flour, salt, and pepper, stirring and cooking until smooth and bubbly. Gradually add chicken broth, stirring constantly. Add milk, stirring. Continue cooking, stirring, until mixture is thickened. Add remaining filling ingredients and bring to a boil, stirring constantly. Continue stirring and cooking gently for about 30 seconds. Pour filling into an 11 1/2 x 7 1/2-inch baking dish. Keep warm in the oven while making the biscuit topping.

Prepare topping:
In a bowl, combine the baking mix, shortening, and milk. Stir with a fork to make a soft dough. Shape into a smooth ball on a floured surface and knead about 5 times. Pat dough into a rectangle about 11x7-inches to fit baking dish. Cut 4 to 6 slits in top of the dough then carefully fit over the hot filling. Bake for about 15 to 20 minutes, until topping is browned and filling is bubbly.
Serves 6.

Easy Turkey Sandwich Melt

This turkey sandwich is a snap to put together, and makes a great quick family meal. More sandwich recipes below.

Prep Time: 10 minutes

Ingredients:

• 8 slices toasted white bread
• sliced cooked turkey
• 2 cans (10.5 oz each) cream of mushroom soup, condensed
• 1/2 cup water
• 1/2 cup shredded sharp Cheddar cheese
• 8 slices lightly cooked bacon

Preparation:

Place toast on baking sheets or arrange on individual ovenproof plates, 2 slices per person. Arrange sliced turkey on toast. Combine cream of mushroom soup with water; heat thoroughly. Spoon sauce over turkey slices; sprinkle with cheese. Top each sandwich with a slice of bacon. Put under broiler until cheese is melted and sandwiches are hot.

Turkey Tetrazzini

Prep Time: 12 minutes

Cook Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 8 ounces fresh mushrooms, sliced
• 2 tablespoons non-fat dry milk
• 1 1/2 tablespoons cornstarch
• 2 envelopes or teaspoons instant chicken broth granules or base
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• pinch of nutmeg
• 2 cups cold water
• 3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
• 6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
• 2 tablespoons grated Parmesan cheese
• paprika

Preparation:

Heat olive oil in skillet; saut´ mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling.

Turkey Pot Pie

Ingredients:

• 1 1/2 cups frozen peas and carrots, thawed under cold water
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups turkey or chicken broth
• 2/3 cup milk
• 2 1/2 to 3 cups diced cooked turkey or chicken
• Pastry for 9-inch two crust pie, prepared or purchased

Preparation:

Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
Serves 6.

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