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How to handle lots of leftovers
Usually after the Christmas dinner, plenty of food is left over. Pieces such as ham can be put into other dishes for later in the week. The trick is finding the right recipe to satisfy your hunger without eating the whole meal over again. Luckily, local cook Crevolyn Wiley has a few recipes to make sure your main dish leftovers don’t get tossed. - photo by AMANDA HEAD

As Christmas draws near, many home cooks are stocking their pantries and refrigerators in preparation for Christmas dinner.

However, when the feast is over, many foods and especially the main meat — usually ham or turkey — is left sitting on the platter. Some of the pieces make great ham or turkey sandwiches one or two days later. Some are cooked down into a broth. But what if you wanted to create another meal from your leftovers?

With this in mind, Times food columnist Crevolyn Wiley has provided two such recipes.

Turkey and wild rice soup

2 quarts chicken broth

1/2 pound fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

1/2 cup finely chopped onion

1 teaspoon chicken bouillon granules

1 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

1/4 cup butter

1/4 cup all-purpose flour

1 can (10.75 ounces) condensed cream of mushroom soup, undiluted

1/2 cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked turkey

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine (or broth). Add rice and turkey; heat through.

Ham, cheese and potato bake

1 (24-ounce) package frozen hash brown potatoes

2 cups cubed fully cooked ham

3/4 cup shredded cheddar cheese, divided

1 small onion, chopped

2 cups (16 ounces) sour cream

1 can (10.75 ounces) condensed cheddar cheese soup, undiluted

1 can (10.75 ounces) condensed cream of potato soup, undiluted

1/4 teaspoon pepper

Preheat oven to 350 degrees.

In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion.

In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to a greased 3-quart baking dish. Sprinkle with remaining cheese.

Bake, uncovered for 60-65 minutes or until bubbly and potatoes are tender.

Let stand for 10 minutes before serving.

Source: Crevolyn Wiley