Making the best of leftovers can be tasty and save you money

Posted Thursday, Jan. 02, 2014  comments  Print Reprints
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Dee Dee Thompson is taking the next couple of weeks off so we have picked two of her best columns and decided to reprint them for you to enjoy.

This one originally ran on Jan. 4, 2012:

We seem to always have leftover ham and turkey that we may want later but don’t have a new idea to rekindle a recipe.

Freezing turkey and ham gives you time to regroup and bring out varying dishes that will be well received in the colder winter evenings. You may want to try one of these and see how well your family enjoys the meal.

When I do recipes calling for mayonnaise, I suggest Hellman’s because I think it’s one of the best, however, feel free to substitute another brand in all recipes.

Apple, Bean and Ham Casserole

1 pound ham (or a little more), chopped into cubes

3 cans (15 ounces each) Great Northern beans, rinsed and drained

1 medium Granny Smith apple, diced (cored, not peeled)

1 small white onion

3 Tablespoons packed brown sugar

3 Tablespoons dark molasses

1 Tablespoon Dijon mustard

1 teaspoon ground all-spice

1/4 cup thinly sliced green onions

Preheat oven to 350 degrees. Combine ham, beans, apple, onion, brown sugar, molasses, mustard and all-spice in a 3-quart casserole dish or pan. Mix well. Cover and bake 45 minutes or until most liquid is absorbed. Sprinkle with green onions before serving.

Hot Turkey Salad

As much as I make and enjoy cold chicken salad, especially in the warmer months, this recipe is wonderful using turkey that is moist warm and delicious. We like this with a green salad and maybe a piece of Italian garlic bread.

Heat oven to 350 degrees and bake in a casserole dish until bubbly all over. Mix together the following:

2 cups diced, cooked turkey

1 cup sliced almonds

1 cup saltine cracker crumbs

1 cup Hellman’s mayonnaise

2 cups diced celery

2 cans (10 3/4 ounces each) condensed chicken soup, undiluted

4 Tablespoons finely chopped white onions

4 Tablespoons fresh lemon juice

Turkey Casserole

This is such a wonderful way to us leftover turkey.

1 package frozen broccoli

2 cups chopped cooked turkey

1 can (10 3/4 ounces) cream of chicken soup, undiluted

1/2 cup Hellman’s mayonnaise

1 teaspoon lemon juice (fresh)

1 teaspoon curry powder

1/2 cup shredded cheddar cheese

1/2 cup Ritz Crackers, crumbled

1/4 cup butter

Cook broccoli as directed. Drain. Arrange in buttered 1 1/2 quart baking dish. Spread turkey on top. Mix undiluted soup, mayonnaise, lemon juice and curry powder. Spread over turkey. Sprinkle cheese then cracker crumbs on top. Dot with butter. Bake in preheated oven 30 minutes at 350 degrees.

This is also delicious with a side of leftover cranberry sauce.

Easy Ham Muffins

These are so wonderful with a bowl of your favorite soup or with juice and coffee for breakfast. I also have made these for baby showers and brunches.

2 cups self-rising flour

1/2 teaspoon baking soda

1 cup whole milk

1/2 cup Hellman’s mayonnaise

1/2 - 3/4 cup chopped cooked ham, diced small

1/2 cup shredded cheddar cheese

In a large bowl, combine flour and baking soda. In another bowl, remaining ingredients. Stir into dry ingredients, just until moistened. Fill paper-lined muffin cups (easy clean up) 2/3 full. Bake at 425 degrees for 16-18 minutes, or until golden brown on top. Makes about 18 muffins.

Next week: Because Dee Dee loves slow cooker recipes (and some of you may have received one for Christmas) we’ll be featuring Fix and Forget Crock-pot recipes for those who want a meal but don’t want to spend most of the evening slaving in the kitchen.

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