Just made ham fried rice last night with leftovers, a favorite with both kids and grown-ups in our house.
I make about 5 cups of rice in a rice cooker (can also cook on the stovetop). Then I fry 3 strips of bacon, remove bacon when cooked. Cook a little garlic (about 1/2 to 1 tsp minced refrigerated garlic) in the bacon grease under medium heat. After about a minute or 2, add some frozen peas (didn't have carrots but you can add thinly grated carrots as well) and diced ham leftovers (I used about 1.5 cups but you can use however much you'd like). I cook the veggies and ham for about 5 to 10 minutes, until the vegetables are tender. Add the cooked rice and mix well. Add a little soy sauce (I use low sodium), to your desired concentration - I use about 2 teaspoons. Cook the rice/veggie/ham mixture on low heat for a few minutes Then I cut up the bacon in small pieces and mix in with the rice.
I froze some turkey and will be trying out new turkey recipes next week - I went to food.com and they had some casserole recipes I wanted to try. Can't seem to find the link but I saved the recipes I'm going to try (pasted here with my notes to add stuffing and cheddar cheese, possibly corn to the first casserole):
Chicken or Turkey Casserole
Ingredients
o 1 (10 ounce) packages Stove Top stuffing mix ( any kind) - can add more
o 4 cooked chicken breasts ( or 1 pint of canned turkey or chicken)
o 1 (10 ounce) cans cream of chicken soup
o 1 tablespoon mayonnaise
o 2 tablespoons sour cream
o 2 eggs
o 1 cup milk
* cheddar cheese?
Directions
1. Preheat oven to 350 degrees.
2. Make stuffing according to directions.
3. Put 1/2 of the stuffing in the bottom of an 8x11 baking pan.
4. Shred or chop the chicken/turkey into 1 inch pieces and place over the stuffing layer. (add some cheddar cheese, maybe corn?)
5. Mix soup, mayo, sour cream together and spread over the chicken/turkey.
6. Spread the remaining stuffing over the soup layer.
7. Beat the two eggs with the 1 cup of milk and pour over all.
8. Bake 1 hours.
Quick Turkey Tetrazzini
Ingredients
o 2/3 cup fresh breadcrumbs
o 3/4 cup grated parmesan cheese ( 3 oz)
o 6 tablespoons unsalted butter
o 1 teaspoon salt
o 1 cup chopped onions
o 1 1/4 cups sliced mushrooms
o 3/4 lb cooked turkey, cut in 1-inch cubes ( about 2 c)
o 1 cup frozen peas, thawed
o 3 3/4 cups chicken broth
o 6 tablespoons flour
o 2 teaspoons lemon juice
o 1/2 teaspoon dried thyme
o 1/2 lb egg noodles, cooked to instructions
Directions
1. Preheat oven to 425°F.
2. In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.
3. Season lightly with some salt, set aside.
4. In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.
5. Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.
6. Transfer to bowl; add turkey meat and peas. Mix and set aside.
7. In same pan, whisk remaining butter and flour to a roux. Add stock, bring to boil, let simmer for some 3 minutes.
8. Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.
9. Season with salt and pepper.
10. Combine sauce with meat and noodles.
11. Pour in a greased 9x13 pan and top with the breadcrumb mix.
12. Bake until golden brown and bubbly 13-15 minutes.
This is along the lines of it:
