Here is another great recipe for turkey leftovers. This is a nice home-style casserole with lots of veggies. This recipe is from VeryBestBaking.

• 8 oz. dry whole-wheat spaghetti
• 2 1/2 cups chopped broccoli
• 1 red pepper, chopped
• 2 cups chopped mushrooms
• 1 small onion, chopped
• 2 tablespoons olive oil, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (14.5 fl. oz.) reduced sodium chicken broth
• 1 can (12 fl. oz.) evaporated lowfat 2% milk
• 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
• 2 cups cooked, chopped turkey breast meat

Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.

Place the broccoli and a small amount of water in a microwave safe dish, cover and cook for approximately 2 minutes or until the broccoli is just slightly soft. Drain water and set aside.

In one tablespoon of the olive oil, cook in red pepper, mushrooms and onion in a medium skillet until the onion is soft and translucent. Set aside.

Prepare pasta according to package directions. Return pasta to cooking pot. Add all of the vegetables.

Meanwhile, heat the other tablespoon of olive oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

Bake for 20 to 25 minutes or until lightly browned. Serve immediately.

Serves 10-12

This is a great dish to make ahead and pop in the oven when you’re ready. It was featured in Women’s Day Magazine.

• 12 oz bowtie pasta
• 12 oz broccoli florets
• 1 tablespoon unsalted butter, plus more for the dish
• 2 shallots, chopped
• 1 package (8 oz) sliced mushrooms
• 4 cups whole milk
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 bag (5 oz) baby spinach
• 5 ounce(s) (1 1/4 cups) fontina cheese, grated
• 1⁄3 cup grated Parmesan
• 2 tablespoons grated Parmesan
• 1 boned rotisserie chicken, meat diced (optional)

Heat oven to 425 F. Butter a shallow 3-qt baking dish.

Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.

Meanwhile, melt the butter in a large deep skillet over medium heat. Add shallots and mushrooms and sauté until tender, 5 minutes.

In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach. Remove from heat and stir in 1 cup of the fontina and 1⁄3 cup of the Parmesan.

Pour sauce into pot with pasta and broccoli and toss to coat. Add chicken, if using. Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.

Bake until the cheese melts and is beginning to brown, about 10 minutes.

Serves 8

Make ahead:

After completing step 5, let casserole cool for 10 minutes. Cover with plastic wrap and refrigerate for up to 3 days.

On the night you’d like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil. Bake in a 425°F oven for 30 minutes; uncover and bake until beginning to brown, 10 minutes.

A real treat for broccoli lovers; here’s a good old-fashioned all-in-one dish. This recipe is from one of my favorite cookbooks The New Southern Garden Cookbook.

• 4 cups broccoli spears or florets
• 3 cups bit-sized pieces of roasted turkey (about 12 ounces)
• 3 tablespoons butter, at room temperature
• 3 tablespoons all-purpose flour
• 1 1/2  cups whole milk
• 1 1/2 cups grated sharp white cheddar cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1 1/2 cups soft, fresh bread crumbs
• 2 tablespoons butter, melted
• 2 or 3 cups cooked rice *optional

Preheat the over to 350 degree. Butter a shallow 2 1/2 quart baking dish. Spread the rice in the bottom of the dish if using.

Place the broccoli and ¼ cup of water in a large glass bowl. Cover tightly with plastic wrap and microwave until crisp-tender. Drain in a colander and rinse under cold running water to stop the cooking and set the bright green color. Pat the broccoli dry with paper towels and spread it over the rice. Scatter the turkey over the broccoli.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Reduce the heat if the flour starts to brown. Whisk in the milk and cook, stirring slowly, until the sauce is smooth and thick enough to coat the back of the spoon, about 5 minutes. Remove from the heat, add the cheese, and stir until smooth. Season with the salt, pepper, and paprika. Pour the cheese sauce over the broccoli and turkey.

Toss the bread crumbs with the melted butter in a small bowl and sprinkle over the dish. Bake until the crumbs are browned and sauce bubbles around the edge, about 35-40 minutes. If the crumbs start to brown too quickly, lay a flat sheet of aluminum foil over the top. Serve hot.

Serves 4 – 6

A nice Asian dish for when you have broccoli in the frig. I also chopped up a head of baby bok choy and added that as well.  This recipe is from Women’s Day.

• 1 cup long-grain white rice
• 1 large navel orange
• 2 teaspoon(s) cornstarch
• 1/4 cup barbecue sauce (sweeter is better)
• 2 tablespoon(s) low-sodium soy sauce
• 1 bunch broccoli (1 1/4 lb), stalks thinly sliced, head cut into small florets
• 1 tablespoon canola oil
• 1 pound medium peeled deveined frozen shrimp, thawed and patted dry
• 2  scallions, sliced

Cook the rice according to package directions.

Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest and set aside. Squeeze the juice from the orange into a small bowl (you should get about 1/2 cup); stir in the cornstarch. Add the barbecue and soy sauces and stir to combine.

Bring 1/2 cup water to a simmer in a large skillet. Add the broccoli and cook, covered, until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a bowl.

Wipe out the skillet, then heat the oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Add the soy sauce mixture and simmer until thickened, about 1 minute. Return the broccoli to the skillet and toss to combine.

Fluff the rice with a fork and fold in the orange zest and scallions. Serve with the shrimp and broccoli.

Serves 4

This is a great basic vegetable soup. Get creative -  add some pasta, crusty bread or cheese to it to give it a different punch.

• 2 Tbl Olive Oil
• stalk of celery
• Bag of Carrots
• 2 cups poatos
• 2 cups broccoli
• 2 cups zucchini
• 1 16 oz of tomato paste
• 10 cups of Vegetable broth
• 2 14oz cans of White Kidney beans
• 5 garlic cloves - crushed
• Salt and Pepper to taste

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, potato and onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning.   Add the 10 cups of vegetable broth along with the can of tomato paste  and two cans of beans. Bring to a boil, reduce the heat, and add the zucchini and broccoli simmer until the greens are tender, about 15 minutes.

Serve immediately, or cool and refrigerate overnight. Finish each serving with a drizzle of olive oil and some chopped olives or some Parmesan cheese.

Prep time: 20min - Cook time: 60 min

Serves: 10

• Broccoli - 3 crowns
• Garlic - 1 tbsp
• Olive oil - 2 tbsp
• Vegetable stock - ¼ cup
• Salt & pepper - to taste

Grill: We have two ways to put this one together. For the grill, put all ingredients in a foil boat and fold up so it is sealed. Heat grill to medium and place foil boat on grill for about 20 minutes.

Stove top: Heat stove to medium-high and place all ingredients in steamer and cover. Cook for about 15-20 minutes.