Ideas for those holiday scraps


Angela, from Caro, uses her vacation leftovers to make a Turkish Divan.

Jackie, from Allen, sent in her favorite leftover ham and cheese casserole recipe.

Ester from Bay City says her family are eagerly awaiting her scalloped turkey after the holidays.

Here are their recipes:


1 12 oz bag of frozen broccoli florets

2 cups cooked turkey, diced or thinly sliced

3 tablespoons of butter

2 tablespoons of flour

1/2 cup salt

1/8 cup pepper

1/8 cup nutmeg

1 cup of chicken broth

1/2 cup of milk

1/3 c sherry

1 cup of grated cheddar cheese

DIRECTIONS: Thaw and drain the broccoli. Place in the bottom of a 9 x 13-inch baking dish. Top with turkey. Melt butter in a pan. Combine flour, salt, pepper and nutmeg in a small bowl. In a 2-cup measuring cup, combine chicken broth, milk and sherry. Whisk the flour mixture into the melted butter, alternating with the chicken broth mixture. Heat and stir until thickened. Remove from the heat and stir in 3/4 cup of the cheddar cheese. Pour over chicken and broccoli. Sprinkle the remaining cheese on top. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and cook for an additional 15 minutes. Do not let it dry out.


8 ounces of narrow noodles

2 cups of cooked ham cut into cubes

2 cups grated Colby-Jack cheese

1/2 cup diced green bell pepper

1 c fresh mushrooms, sliced

1 to 10 3/4 oz cans of condensed tomato soup

1 can of water soup

DIRECTIONS: Cook noodles according to package directions and drain well. Combine diced ham, Colby-Jack cheese, green pepper and mushrooms in a large bowl. Mix the tomato soup and water well. Alternate layers of noodles, ham mixture and tomato soup in a greased 3 quart casserole dish. Bake at 350 degrees for 1 hour.

Scalloped turkey

2 tablespoons of butter

1/2 cup of water

1 1/2 cups wrapped herb stuffing

1 to 10 1/2 oz creamy chicken soup

1/4 cup dried parsley

1 tsp of turkey sauce

2 cups cubed turkey

DIRECTIONS: Preheat oven to 350 degrees and grease a 1 1/2 quart casserole dish. In a medium saucepan, combine the butter and water. Heat just until the butter melts. Remove from fire. Add the stuffing and parsley. Stir lightly until the stuffing is moistened. Put aside. In a saucepan, combine the soup with the turkey sauce, stirring until smooth. Bring to a boil, stirring constantly. Remove from fire. Place half the turkey, half the soup mixture and half the stuffing in the casserole dish. Repeat the layer. Bake uncovered at 350 degrees for 30 minutes. Serve hot.

From a reader:

Dear Lynn,

I am looking for recipes for a good and hearty stew.

Grayling mark

Stop by Lynn’s blog, Lynn’s Musings From a Deep Well at Send recipes and requests to The Recipe Exchange at [email protected]

Lynn eckerle


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