My plan is turkey vegetable soup. The crudités chopped coarsely, cubed turkey, gravy, added to the soup pot along with a sautéed onion, simmer for about 20 minutes, and there you have a tasty lunch. I like to toast some of the left over dressing in the oven to put in the bottom of my soup bowl before I ladle in the steaming soup.
Try a fried egg over toasted dressing with a side of hash-brown casserole for a hearty breakfast.
I’m also making a mental note to prepare smaller amounts next year. Any words of wisdom from you?