ASK PAT: Leftovers again? Try these recipes ...

By: Pat Koch Special to the Star & Enterprise | SCNOW
Published: December 30, 2008

Here we are with leftovers again, maybe. Today’s two recipes will focus on turkey and vegetables.
Use up some of that turkey in Turkey Strata and reheat the veggies and serve with Saucy Cheddar sauce. Have a safe New Year’s Eve.

Turkey Strata

2 tablespoons butter
1/2 cup chopped onion
1/4 teaspoon dried rosemary leaves, crushed
1 can (10.5 oz.) chicken or turkey gravy, or 1 cup + leftover turkey gravy
6 eggs, beaten
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 teaspoon paprika
12 slices bread, each cut into 4 triangles
1 cup cubed cooked turkey
1 pkg. (10 oz.) frozen chopped broccoli, cooked and drained, or 1 cup + leftover broccoli

In a 2-quart saucepan, in hot butter, cook onion and rosemary until onion is tender. Stir in gravy, eggs, milk, 1/4 cup Parmesan cheese and paprika. Reserve 12 bread triangles. Lightly butter a 12 x 8-inch baking dish. Layer 1/2 of the remaining bread and 1/2 of the turkey and broccoli. Repeat layers. Top with reserved 12 triangles. Pour egg mixture over all; sprinkle with remaining 1/4 cup cheese. Cover; refrigerate for 6 to 8 hours. Bake at 325 degrees or until eggs are set.

Serves: 8; Source: Food Digest

Saucy Cheddar Vegetables

1 (10.75 oz.) creamed soup (mushroom, chicken, celery, potato, etc.)
1/2 cup shredded Cheddar cheese
1/8 teaspoon pepper, white if you have it
1 (20 oz.) pkg. frozen mixed vegetables, cooked and drained, or 2 cups + leftover vegetables. (Broccoli, cauliflower and carrots are suggested)

Heat oven to 350 degrees. In 1 1/2 quart casserole stir soup, cheese and pepper until smooth. Stir in vegetables. Bake for 25 minutes or until hot.

Serves: 8; Source: Food Digest