Overwhelmed by leftovers? Whip up something new

Preheat oven to 350°. Wash turkey and dry off with paper towel. Rub turkey with olive oil and then sprinkle with Kosher salt and pepper all over turkey and inside cavity.

In a small bowl, mix soft butter with chopped herbs and bread crumbs. Season with salt and pepper. Separate skin of turkey from the breast and using your hand, place the herb butter mixture between the skin and the breast, and place pats of butter on the outside of the turkey.

In a large roasting pan, place rough chopped vegetable on base of pan, place turkey on top, add chicken broth and place in oven at 350°. Baste turkey every half hour.

Turkey should take 3½ hours to cook or reach internal temperature of 155°.

Remove turkey from the pan when cooked. Strain all the drippings with a fine strainer. Remove fat from surface with a spoon. Place natural drippings in a sauce pan and bring to a simmer. Take 4 tablespoons all purpose flour and mix to a thick consistency with water, making sure there are no lumps. With a whisk blend in slowly flour mixture into the drippings until gravy has thickened. Hold until ready to serve.

Preheat the oven to 350°F. In a large sauté pan over medium heat, brown the sausage in 1 tablespoon of the olive oil. Remove it to a large bowl. Sauté the onion, beef, and veal in the remaining 2 tablespoons olive oil until brown and add it to the bowl.

Cook the rice according to the package directions till al dente. In a large bowl, stir together the meat, rice, chicken broth, mozzarella, and Parmesan.

Place the mixture in a casserole dish, and bake for 20 minutes, or until the cheese is melted.

To make rice balls: In a medium bowl, mix together stuffing, 2 eggs, Romano cheese, salt, and pepper.

To assemble rice balls: Place 2 tablespoons of the rice mixture in your hand and insert a cube of mozzarella and a teaspoon of the meat mixture into the center. Roll into a ball and repeat to form the remaining rice balls.

To cook rice balls: In a small bowl, beat 1 egg to form an egg wash. Dip each rice ball in the egg wash and then roll in the bread crumbs. Heat about 1½-inches of oil to 325°F in an 8- or 10-inch skillet. Fry the rice balls about 2 minutes on each side, or until golden brown.

In 2 separate sauté pans over medium heat, melt butter evenly between both pans. Add apples to one pan and butternut squash to the other. Season with salt and pepper.

Sauté apples until soft but not mushy. Butter will brown giving the apples color; this is fine when apples are light brown and soft. Remove from heat and place in a large bowl. Butternut squash will take longer, so continue to cook until the same nice color appears and butternut squash begins to become soft. Remove and add to the bowl containing the apples.

In medium size sauce pan, combine cream, chicken broth, pumpkin puree and spices; mix thoroughly. Bring to a boil, lower heat, add maple syrup, and stir. Add to bowl with the apples and butternut squash and to stir mix thoroughly. If the mixture seems dry, add a touch more cream.

Pour apple butternut squash mixture into casserole dish. Bake for approximately
30 minutes or until fruits are soft and tender (or when the center of the casserole when pierced with a knife, comes out clean).

Sprinkle casserole with parmesan cheese, place on middle shelf under the broiler, and cook until cheese is golden brown. Serve immediately.

In a large sauté pan over medium to high heat, combine oil and butter. When oil is hot and butter is melted, add prosciutto and sauté until crispy. Add onions and mushrooms, toss lightly, add turkey meat and toss to mix evenly.

Add Marsala wine and cook for 1 minute. Add heavy cream and turkey gravy, bring to a boil then reduce to a simmer. Season with salt and pepper to taste.

Cook fettuccine according to package directions. When pasta is cooked, drain, and add directly to turkey sauce. Toss well to mix evenly. Serve immediately with grated parmesan cheese.

For caramel sauce
Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes.

Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add vanilla extract. Cool to room temperature.

Combine all ingredients and mix until smooth. Drop heaping tablespoon into hot (350 degrees F) oil and fry until golden brown.

Grind pecans and granulated sugar in food processor until pecans are finely ground. Roll hot Bomboloni in pecan-sugar mixture and serve immediately with caramel sauce.