3 Unique Thanksgiving Recipes Featuring Norsland Lefse

The weather has suddenly cooled off in Minnesota; summer has become a sweet memory. Leaves are beginning to turn color as a crisp breeze reminds us fall is on our doorstep. It won’t be long until Thanksgiving—with all the wonderful, traditional foods. Who doesn’t love the turkey, cranberries, lefse, pumpkin pies and all the rest? But sometimes after Thanksgiving, home cooks struggle to find a use for those leftovers. Here are some unique ways to serve those leftovers—each of which includes some yummy Norsland Lefse!

Turkey Cranberry Lefse Wraps

This recipe is reminiscent of a Waldorf salad—with apples, celery, walnuts, and mayonnaise. You could also cut the lefse rolls into shorter pieces and serve as an appetizer or include them on a charcuterie board.

Ingredients

• 4 sheets Norsland Lefse
• 1 cup cooked turkey, diced or shredded
• ½ cup cranberry sauce
• ½ cup diced Honeycrisp apple
• ½ cup diced celery
• ¼ cup chopped walnuts
• ½ cup mayonnaise
• Salt and pepper to taste
• Parsley (optional)

Instructions

1. Combine turkey, cranberry sauce, celery, apple, walnuts and mayonnaise in a medium bowl until mixed well.
2. Season with salt and pepper to taste.
3. Open a sheet of lefse on a clean, dry surface.
4. Spread about ¾ cup of the filling evenly across the lefse, leaving approximately ½ inch uncovered at one edge.
5. Roll the lefse tightly into a cylinder; slice into halves (or smaller as desired). Repeat with remaining lefse sheets.
6. Refrigerate until ready to serve.

Turkey Pot Pie Lefse Pockets

This recipe puts a new spin on the traditional pot pie. Instead of a pie crust, you’ll use lefse: fill it, form it into a pocket, brush with butter and bake. The result is a handy, warm pocket you can eat by hand if you wish.

Ingredients

• 6 sheets Norsland Lefse
• 2 cups cooked turkey, diced or shredded
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• ½ cup sliced celery
• ⅓ cup butter
• ⅓ cup diced onion
• ⅓ cup flour
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ teaspoon celery seed
• ¼ teaspoon onion powder
• ¼ teaspoon Italian seasoning
• ⅞ cup chicken broth
• ⅔ cup milk
• Additional melted butter to brush the pockets

Instructions

1. Put the frozen vegetables and celery in a saucepan; add water to cover and bring to a boil. Reduce heat to medium‑low and simmer until celery is tender (about 8 minutes). Drain vegetables.
2. Meanwhile, melt butter in another saucepan over medium heat. Add onion and cook until translucent—about 5 minutes.
3. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning. Whisk over heat until a paste forms (about 1 minute).
4. Slowly whisk in chicken broth and then milk; bring to a simmer and cook, whisking constantly until the sauce thickens (3‑5 minutes).
5. Remove sauce from heat; stir in drained vegetables and turkey until well combined.
6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Open a lefse round; put about ¾ cup of turkey pot pie filling in the center.
8. Fold the edges over and tuck underneath to seal the pocket.
9. Arrange on baking sheet; brush tops with melted butter.
10. Bake 15‑20 minutes until warm and slightly golden. Serve immediately.

Pumpkin Lefse Rolls

A light dessert idea using pumpkin purée (not canned pie filling). The filling is spread on lefse, rolled up, chilled, then sliced. Top with whipped cream and a sprinkle of cinnamon for the perfect fall‐sweet finish.

Ingredients

• 3 sheets Norsland Lefse
• 1 cup pumpkin purée (plain, not pumpkin pie filling)
• 4 oz cream cheese
• 2 tablespoons powdered sugar
• 1 teaspoon pumpkin pie spice
• Whipped cream, to top

Instructions

1. Beat together pumpkin purée, cream cheese, powdered sugar and pumpkin pie spice in a medium‑sized bowl until smooth and fluffy.
2. Open a sheet of lefse on a dry surface.
3. Spread a thin, even layer of pumpkin filling over the lefse, leaving about ½ inch around the edge uncovered.
4. Tightly roll the lefse into a cylinder; repeat with remaining sheets and filling.
5. Wrap the cylinders in plastic wrap and chill in the refrigerator for at least one hour.
6. Slice the cylinders into 1‑inch pieces; arrange on a serving plate. Top with whipped cream and dust with cinnamon.

Tips & Suggestions

• When you order your Thanksgiving lefse this year from Norsland, plan ahead and order a few extra rounds to save for these fun ideas after the big day.
• If possible, freeze extra lefse sheets to preserve freshness until you’re ready to use them.
• Adjust fillings to your family’s taste—swap in roasted veggies, dried fruit, or herbs to add variety.

Enjoy!

You’re going to enjoy using up your Thanksgiving leftovers this year! (Though I’ll admit—at my house there’s never any *leftover lefse*! I might have to hide extra just so I’m sure there’s some left.) Embrace creativity, share with loved ones, and delight in warm, comforting flavors long after Thanksgiving Day.