Pat’s Pantry: Left over turkey and ham

By Pat Mills

Do you have left over ham and turkey and don’t know what to do with it? With these recipes your family will never know that they are eating leftovers. – Pat


Turkey tetrazzini
1 16 oz package spaghetti
2 medium onions, chopped
9 tablespoons butter, divided
1 pound sliced fresh mushrooms
1 large sweet red pepper, chopped
½ cup all-purpose flour
1 teaspoon salt
6 cups milk
1 tablespoon chicken bouillon granules
6 cups cubed cooked turkey breast
1 cup grated Parmesan cheese
1½ cups dry breadcrumbs
4 teaspoons minced fresh parsley

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, sauté onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; sauté 4-5 minutes longer. Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey and Parmesan cheese; heat through. Remove from the heat. Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13 x 9 x 2-in baking dish and one greased 11 x 7 x 2-in baking dish. Melt the remaining butter; toss with breadcrumbs. Sprinkle over casseroles. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Sprinkle with parsley. Yield: 16 servings.

Saucy potatoes with ham
1 can (10¾ oz) condensed cream of potato soup, undiluted
½ cup heavy whipping cream
½ teaspoon salt
¼ teaspoon pepper
4 large red potatoes, thinly sliced
1 cup cubed fully cooked ham
½ cup thinly sliced green onions with tops
½ cup salad croutons, crushed

In a large bowl, combine the soup, cream, salt and pepper. Fold on the potatoes, ham and onion. Transfer to a greased 2-qt baking dish. Cover and bake at 350 degrees for 50 minutes. Uncover; sprinkle with croutons. Bake 15-20 minutes longer or until potatoes are tender and topping is golden brown. Yield: 6-8 servings.

Turkey primavera
1 cup uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-in pieces
2/3 cup julienned carrots
3 tablespoons butter
4 large fresh mushrooms, sliced
½ cup chopped yellow summer squash
½ cup chopped zucchini
1½ cup shredded cooked turkey
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
¼ cup grated Parmesan cheese

Cook the pasta according to the package directions. Meanwhile, in a large skillet, sauté the asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; sauté until crisp-tender. stir in the turkey, tomato, dressing mix and whipping cream. Bring to a boil; cook and stir for 2 minutes. Drain the pasta; add to vegetable mixture and toss to combine. Sprinkle with the Parmesan cheese and toss again. Yield: 4 servings.

Ham and broccoli bake
1 loaf (8 oz) day-old French bread, cubed
½ cup butter, melted
2 cups (8 oz) shredded cheddar cheese
2 cups frozen chopped broccoli, thawed
2 cups cubed fully cooked ham
4 eggs
2 cups milk
¼ teaspoon pepper

Toss the bread cubes with butter. Place half in a greased 9 x 13 x 2-in baking dish. Top with half of the cheese and broccoli, sprinkle with the ham. Top with the remaining broccoli, cheese and bread cubes. In a large bowl, whisk the eggs, milk and pepper, pour over casserole. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

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