Overwhelmed by leftovers? Whip up something new

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.