Turn turkey leftovers into more than sandwiches and soups

What to do with the remains of the holiday turkey, aside from the ubiquitous turkey frame soup and turkey `a la king? Sometimes it takes only one or two additional ingredients or an interesting herb or spice to turn the leftovers into an unusual and delicious dish.

Among the following recipes, Steamed Turkey Mold requires only items you would normally have on hand during the holiday season: cranberry sauce, turkey or chicken gravy, and walnuts. Other dishes rely on canned soups and vegetables or dairy products that are part of the weekly grocery shopping. Canned asparagus and almonds give Goodbye Turkey a special touch. Goodbye Turkey 5 tablespoons flour 1 teaspoon salt 1/4 cup melted butter 2 1/2 cups light cream or evaporated milk 1 1/3 cups quick-cooking rice 1 1/2 cups turkey or chicken broth 1 cup grated American cheese 1 19-ounce can asparagus 6 slices shredded turkey 1/2 cup toasted almonds

Mix first 4 ingredients. Cook over hot water until thick. Cook rice in broth according to package and place in bottom of casserole. Sprinkle cheese over.

Add layer of asparagus and layer of turkey. Pour sauce over. Repeat layers until all ingredients are used.

Sprinkle toasted almonds over top. Bake in 375-degree F. oven for 30 minutes. Serves 6. Texas Turkey Casserole 4 cups diced cooked turkey or chicken 1 4-ounce can green chilies, finely chopped 1 medium onion, finely chopped 1 10 1/2-ounce can condensed cream of chicken soup 9 corn tortillas 4 tablespoons soft butter or margarine 1 pound sharp Cheddar cheese, shredded 1 cup turkey or chicken broth

Combine turkey, chilies, onion, and soup. Spread tortillas with butter. Cut each in half. Arrange 6 halves over bottom of 9-by-13-inch baking pan. Spread 1/3 of the turkey mixture over tortillas. Top with 1/3 of the cheese.

Repeat layers two times. Pour broth over all. Cover. Bake at 400 degrees F. for 25 to 30 minutes. Cut into squares. Remove with spatula. Serves 6 to 8. Steamed Turkey Mold 2 cups leftover crumbled turkey stuffing 1 to 1 1/2 cups finely diced turkey meat 1/2 cup chopped walnuts 1 to 2 tablespoons cranberry sauce 3 eggs, lightly beaten Chicken stock or thin turkey gravy (or canned turkey gravy) Salt (optional)

Generously grease a 1 1/2-quart cylindrical pudding mold, including inside of lid, with soft butter or margarine. Chill. Combine turkey stuffing with turkey meat and walnuts. Add cranberry sauce and eggs. Mix, then add sufficient stock or gravy to make a stiff but quite moist mixture. Taste and add salt if necessary. Spoon into pudding mold. Cover mold and place on a rack in a large pot.

Pour in enough hot water to cover bottom of the pot by about 2 inches. Cover pot and steam turkey loaf over medium heat until firm, about 1 hour.

Unmold and slice. Serve with leftover gravy and slices of cranberry sauce. Serves 4 to 6. Turkey Pie With Corn Bread Topping 1 10-ounce can cream of mushroom soup 1 3/4 cups milk 1 cup cooked peas 1 pimento, sliced 1 1/2 cups cubed leftover turkey 3/4 cup sifted flour 3/4 cup yellow cornmeal 2 teaspoons baking powder 3/4 teaspoon salt 1/4 cup shortening 1 egg, slightly beaten

Heat soup, 1 cup milk, peas, pimento, and turkey in saucepan. Place in shallow 2-quart baking dish. Mix flour, cornmeal, baking powder, and salt. Cut in shortening. Mix egg and remaining milk. Add to flour mixture. Mix well. Pour over turkey mixture. Bake at 425 degrees F. for about 25 minutes. Serves 4. Upside-Down Curried Turkey Timbale 1 cup pasta bow ties 1/4 cup flour 1/4 cup butter or margarine, melted 1/2 cup light cream or evaporated milk 1/2 cup turkey or chicken broth 1 cup grated Swiss cheese 1/2 cup grated carrot 1 tablespoon dry mustard 1 1/2 teaspoons curry powder 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped parsley 1/2 cup chopped onion 3 tablespoons cooking oil 4 cups diced, cooked turkey 3 eggs, beaten

Cook pasta bow ties according to package directions. Drain. In small saucepan, stir flour into melted butter. Cook 2 minutes. Remove from heat. Add cream, broth, cheese, carrot, mustard, curry powder, salt, and pepper. Return to heat, stirring until thick. Set aside.

Preheat oven to 325 degrees F. Butter a 1 1/2-quart casserole. Toss pasta with parsley and line bottom of dish. In small skillet, saut'e onion in oil 3 or 4 minutes. Combine onion, sauce, turkey, and eggs. Spoon mixture over noodles.

Place dish in a roasting pan in oven. Add 1 inch of water to pan. Bake 30 to 35 minutes or until set. Turn out upside down on a heated serving platter or dish. Serves 6.