#3895 - Ham and Broccoli Puff Pastry

(by Shirley McNevich)

1 sheet of frozen puff pastry (thawed according to box directions)
4 beaten eggs
1 envelope Lipton Recipe secrets vegetable recipe soup and dip mix
10oz. frozen chopped broccoli (thawed and well drained)
1/2 cup cooked/cubed ham OR turkey
1 cup whipped cream cheese
1/2 cup shredded cheddar cheese

In a bowl add the eggs, drained chopped broccoli, ham/turkey, dip mix and whipped cream cheese--mix well. Cover the bowl and refrigerate it for 20 minutes. Unfold one sheet of puff pastry dough on a lightly floured counter and roll it into a 9 x 13 rectangle. Place the pastry dough into the bottom of a greased 9 x 13 baking dish. Use the tines of a fork to prick holes all over the pastry dough. Spread the broccoli mixture evenly over the pastry dough. Sprinkle the shredded cheddar cheese evenly over the top. Bake at 375 degrees 30-35 minutes or until set. Cool for 15-20 minutes, then cut into squares.

#3323 - Leftover Turkey Au Gratin

(by Shirley McNevich)

2 1/2 cups water
1 - 5oz. package Betty Crocker au gratin potatoes
1/2 cup chopped onions
1/2 cup milk
2 TBSP butter
salt and pepper (to your taste)
2 cups frozen peas (thawed)
2-3 cups cooked turkey pieces

In a skillet over medium heat add the water, contents of the au gratin potatoes mix, chopped onions, milk and butter--cook/stir until boiling. Turn heat back to simmer and cook for 13-15 minutes or until potatoes are tender. Taste--add salt and pepper as necessary. Add drained peas and turkey pieces--turn heat up a bit and cook/stir until turkey and peas are hot. Remove from heat and let the mixture thicken 2-3 minutes before stirring and serving.

#3003 - Sour Cream Turkey Noodles

(by Shirley McNevich)

5 cups cooked/drained egg noodles
2 1/2 cups whole milk
3 TBSP flour
1 TBSP chicken bouillon
1/4 tsp. pepper
1/2 cup Breakstone's sour cream
2-3 cups cooked turkey OR chicken (cut into bite sized pieces)
1 - 10oz. box frozen broccoli pieces (thawed, rinsed and drained)
shredded cheddar cheese

In a saucepan over medium heat add milk, flour and chicken bouillon--cook/stir until hot and thickened. Remove from heat. In a large bowl add drained noodles, sour cream, turkey/chicken pieces, pepper, drained broccoli pieces and the milk mixture--stir carefully to mix. Transfer the whole mixture into a greased casserole dish. Bake at 350 degrees for 25-30 minutes, then remove from oven, sprinkle shredded cheddar cheese over the top and return to oven until cheese melts and casserole is hot.

#2368 - Turkey Stuffing Casserole

(by Shirley McNevich)

3lbs. cooked turkey or chicken (cut into bite sized pieces)
2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 cup milk
1 - 18oz. Stove Top Stuffing (or make your own stuffing)

Prepare stuffing according to box directions--set aside. Arrange turkey or chicken pieces on the bottom of a greased 9 x 13 baking dish. In a bowl add all of the soups and the milk--stir to mix. Pour the soup mixture over the meat. Spread the prepared stuffing all over the top. Bake at 350 degrees for 45 minutes or until stuffing is browned.

#1435 - Hot Brown Soup

(by Aunt Janie Baranowski)

1/4 cup butter
1/4 cup chopped onions
1 garlic clove (minced)
1/4 cup flour
1/8 tsp. Tabasco sauce
4 cups milk
1/2 cup grated cheddar cheese
1/2 cup cooked ham (cut into bite sized pieces)
1/2 cup chopped chicken or turkey (cut into bite sized pieces)

In a large saucepan over medium heat add butter--melt. Add garlic and onions--cook until tender. Add flour and Tabasco--stir and cook for 1 minute. Slowly add milk--stir and cook until thickened and bubbly (do not let it boil). Reduce heat to low--add cheese and keep stirring until cheese is melted. Add ham and chicken/turkey--stir and cook until meat is hot.

#792 - Turkey Bake

(by Shirley McNevich)

1 stick butter
1 1/4 cups water
3 1/2 cups seasoned stuffing crumbs
1 - 2.8oz. can french fried onions (French's or Durkee's)
1 - 10.75oz. Campbell's condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked turkey (cut into bite sized pieces--leftovers can be used)
1 - 10oz. frozen peas (thawed and drained)

In a saucepan add water--bring to a boil. Remove saucepan from heat, add butter and stir until it melts. In a bowl add stuffing crumbs--pour butter/water mixture over the crumbs--stir and add 1/2 of the can of french fried onions--stir. Grease a casserole dish--spoon the stuffing mixture into the greased casserole--make sure you cover the bottom and the sides. In a separate bowl add the soup and milk--stir. Add turkey and peas to the soup--stir. Pour the turkey/soup mixture into the stuffing shell that you created in the casserole dish. Bake covered at 350 degrees for 30 minutes. Remove from oven, sprinkle the rest of the french fried onions over the top, return to oven and bake uncovered for 5-10 more minutes.

#766 - Teriyaki Turkey Pasta Salad

(by Shirley McNevich)

2 cups cooked turkey (cut into bite sized pieces)
1 - 16oz. box bowtie OR corkscrew pasta (cooked to box directions and drained)
2 TBSP olive oil
1 cup teriyaki sauce
6 TBSP white sugar
1/3 cup white vinegar
1/2 tsp. salt
1/2 tsp. pepper
chopped lettuce
chopped spring onions
chopped celery
any other salad ingredients you liked (chopped tomatoes, chopped peppers, etc.)
1/4 cup sesame seeds (optional)

In a bowl add olive oil, teriyaki sauce, white sugar, white vinegar, salt and pepper--stir with a spoon until well mixed. Place chopped turkey pieces into a large Ziploc bag. Pour the teriyaki sauce mixture into the bag with the turkey. Zip the bag closed and refrigerate overnight. The next day, make pasta according to package directions and drain it. Dump the turkey/teriyaki sauce mixture and the drained pasta into a large mixing bowl--stir until well mixed and pasta has started soaking up the sauce. Place bowl in refrigerator for 1 hour. When read to serve, place lettuce, onions, and celery on to plates (and any other salad ingredients) and top with the turkey/pasta mixture. Sprinkle sesame seeds on top if you wish.