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.