Instructions: 1) Crumble stuffing/dressing and toss in chopped turkey. (Can freeze and then defrost when ready to use.) Cut small acorn squash in half lengthwise and scoop out seeds. Stuff with turkey mixture and bake, covered, at 375 degrees until squash is fork tender (about 45-60 min.). Remove cover and allow to brown or sprinkle with your favorite cheese and allow to melt (10-15 min.). The same idea works with small pumpkins or bell peppers. Mushrooms, zucchini squash, and eggplant will also work. Scoop out raw
centers, dice, and saute. Toss cooked veggies with stuffing and then assemble and bake as above. Just be sure to adjust cooking times according to size of vegetable.

2. Instead of the usual fruit salad, serve a Waldorf salad for Thanksgiving.

After the meal, stir in chopped turkey, black pepper, and a little mayo. Stuff pitas or croissants with the salad mixture and leafy lettuce or sprouts.

3. Roughly mash deviled eggs with a fork and use as a sandwich spread or celery stuffer.

4. Roll up a dab of cranberry sauce and a small piece of turkey in each triangle of refrigerated crescent roll dough. Tuck tips underneath and bake according to package.

Makes a nice light lunch or supper.

5. Add a little sour cream, crumbled bacon, and black pepper to mashed potatoes. Spoon into casserole dish, sprinkle generously with chopped green onion or chives, and top with cheddar cheese. Bake in moderate oven until heated through.

6. Instead of the usual tossed salad or pickle platter, consider serving the following for Thanksgiving. Later, saute or roast leftover veggies with juices until tender, then toss with chopped turkey (opt.) and cooked pasta. Sprinkle with Parmesan cheese if you wish.

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