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Submitted by: Marlys and Glenn
For a printer friendly version of this recipe, click here
Servings: 6 to 8 Comments:
The name gives it away. This old family recipe from Marlys' sister Ruthie is a really easy but delicious way to use up the usual holiday leftovers--ham and turkey. When you get tired of repeating that Thanksgiving meal dish by dish, transform it a little into this 'hotdish'--it uses some of the same ingredients, but they seem fresh and different.
Marlys and Glenn
Ingredients:
1-½ cups celery, cut diagonally into 1 inch slices
1 medium onion, chopped finely
6 tablespoons butter
6 tablespoons flour
Dash of pepper
3 cups milk
1 can cream of mushroom soup
2 cups cubed roasted turkey
2 cups cubed cooked ham
2 tablespoons coarsely diced pimento
8 ounces sliced mushrooms [optional]
¼ teaspoon dried basil
3 tablespoons cooking sherry
½ cup shredded cheddar cheese
Parsley sprigs for garnish
This dish can be served on many different accompaniments, such as: chow mein noodles, toast cups, or patty shells; Maryann has served it with gnocchi and rice cakes, not to mention mashed potatoes and stuffing.
Directions:
In a large skillet, saute celery and onion in the butter for 10 minutes. Stir in the flour and pepper, then gradually the 3 cups of milk. Cook, stirring constantly until sauce thickens. Add the cream of mushroom soup, stirring to blend. Mix in the cubed ham, cubed turkey, pimento, basil, and sherry.
If you use the sauteed mushrooms, saute them separately in a small pan until they begin to brown. Add them when you add the ham and turkey.
Turn into 2-quart lightly greased casserole. Top with shredded cheese. Bake uncovered in 350° oven for 1 hour. Serve in toast cups, patty shells or over chow mein noodles. Garnish with parsley sprigs.
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