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Cooking for a crowd can lead to leftovers. Hosts want to make sure there is plenty for everyone, and if the number attending is in flux, estimating amounts is difficult. At family gatherings, the host usually wants plenty to send home with the kids.

“Planned-overs” is the term I prefer to use. Over the years I have collected a few recipes for make-ahead dishes using turkey and ham dinner planned-overs. If you happened to have planned-over prime rib, the solution is easy, prime rib dip sandwiches, no recipe required.

Thanksgiving in a Pan is an easy, layered casserole using traditional turkey dinner ingredients. The casserole freezes well to thaw and use at a later date, and you can adjust the amounts according to what you have on hand.

Thanksgiving in a Pan

1 package (6 ounces) stuffing mix prepared according to package instructions, or 3 cups left over stuffing

2 1/2 cups diced cooked turkey

1 can (16 ounces) green beans, drained or 2 cups leftover green-bean casserole or other vegetable

1 jar (12 ounces) turkey gravy or 1 1/2 cups leftover gravy

Ground black pepper to taste

3 cups leftover mashed potatoes mixed with 1/2 cup milk.

Place stuffing in a layer in the bottom of an 11x7-inch baking dish. Top with turkey, then green beans, then gravy. Sprinkle with pepper to taste. Top with mashed potato mixture. To bake right away, preheat oven to 350 degrees. Bake casserole 40 to 45 minutes until heated through.

If you plan to freeze the casserole, be sure to thaw completely before baking. Bake 45 to 50 minutes. Freeze up to 3 months. Yield: 4 servings.

Note: roast chicken works well in this recipe, and if you don’t have any stuffing, put the potatoes on the bottom.

Turkey Leftover Casserole is another favorite. Mashed potatoes, stuffing and green beans are the casserole base with the remaining ingredients mixed together and pour over the layers. Bake the same day or freeze to thaw and bake later.

Turkey Leftover Casserole

2 cups diced, cooked turkey or chicken

1 1/2 cups gravy or 1 can (10 3/4 ounces) cream of chicken, mushroom or celery soup, undiluted

2 cups milk (about)

3 cups leftover mashed potatoes

3 cups leftover stuffing

2 cups canned or frozen vegetable, drained well

Combine gravy or soup with diced turkey and 1 soup can milk. Set aside.

If mashed potatoes are dry, mix in enough of the remaining milk to make them fluffy. Place them in an 11x7-inch baking dish. Top with the leftover stuffing and the vegetable. Pour the turkey mixture over the top.

To bake right away, preheat oven to 350 degrees. Bake 45 minutes or until heated through. Yield: 4 servings.

Cover tightly to freeze up to 3 months.

Planned-over ham is great for sandwiches, and holiday rolls and breads make a great base. Grilled and topped with holiday cheese assortments, soon the ham slices will disappear.

If the ham was bone-in, you have the lovely start for a split pea or bean soup. Even a boneless ham has some end pieces and small bits that go nicely in a casserole or soup. Try this planned-over Scalloped Potato Soup.

Scalloped Potato Soup

3-4 cups scalloped potatoes

4-5 cups mashed potatoes

1 can (14.25 ounces) chicken broth

2-3 cups milk, or more depending on how dry the potatoes are

1/8 tsp ground black pepper

1/4 tsp onion powder

1-2 cups diced ham bits

In a large kettle, break scalloped potatoes apart. Stir in mashed potatoes. Add the chicken broth and begin to heat over medium heat.

Stir in milk until soup reaches desired consistency. Add pepper, onion powder and ham. Continue heating and stirring over medium heat until hot and steamy but not boiling. Yield: 6 to 8 servings.

Barbara Walter shared a much requested recipe for Garlic Beer Bread. It goes great with any soup and is easy to prepare. I used Rocky Coulee Brewing’s Fireweed. Barbara plans to try the recipe with a dark beer. I don’t believe there is such a thing as leftover beer, but maybe a selection from a sample gift pack. Also, you can make the bread without the garlic if you prefer plain, or use some other seasoning.

Garlic Beer Bread

3 cups all-purpose flour

1 Tbsp baking powder

1/4 cup sugar

1 tsp garlic salt

1 can (12 ounces beer)

1/3 cup melted butter

Preheat oven to 375 degrees. Generously grease a large loaf pan and set aside.

In a large mixing bowl, combine flour, baking powder, sugar and garlic salt. Add the beer and stir gently until combined. Batter will be stiff and ragged looking.

Spread batter in prepared pan, leaving the top bumpy. Pour melted butter over batter. Bake 50 minutes. Cool a bit before cutting. Yield: one loaf or 10-12 slices.

Leftover cookies can turn plain vanilla ice cream into a special treat. Crumble similar flavor cookies together, shortbread with similar types, chocolate with chocolate and so forth.

Place crumbles on a cookie sheet and toast in a 250 degree oven for 10 to 15 minutes. Cool and sprinkle over ice cream. This makes a great addition to an ice cream bar, fun for a kid friendly New Years celebration. M&M’s, caramel, fudge and strawberry sauce, and of course, sprinkles would round out the spread.

Our next column will be in the new year. What kitchen- and cooking-related resolutions will you be making? Diet changes, reducing food waste and money-saving menus are possible themes for meal preparation in 2022.

– Share your favorite budget-stretching meal, best specialty diet recipe or reducing-food-waste tip to Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Use an elevated bird table or feeder with a catch tray to feed birds and deter cats, raccoons and other animals from raiding the fare.