This is a delicious one-dish main course that is perfect for holiday leftovers! 

Ingredients
1/4 cup olive oil (+more if needed)
1/2 cup chopped onions
1/2 cup sliced mushrooms
1-2 cups leftover mashed potatoes
1 1/2 cups chopped leftover cooked turkey meat
1/2 cup leftover vegetables (such as roasted butternut squash and brussels sprouts or roasted red peppers), if any
1/2 cup leftover stuffing, if any
1 T fresh chopped sage
Sea salt and pepper, to taste

You will also need:
Medium non-teflon skillet that is oven-safe
Large spoon
Medium-sized bowl

Instructions
Preheat the oven to 425 degrees F. 

Saute the onions in the olive oil over medium heat for about 3 minutes.  Add the sliced mushrooms and continue to saute for another 3 minutes.  

Meanwhile, stir together the mashed potatoes, turkey meat, leftover vegetables, stuffing and chopped sage.  Pour this mixture into the skillet with the onions and mushrooms. Stir well.  Check to see if salt and pepper are needed and add them, if desired. 

Place the skillet into the oven and continue to cook for about 20 minutes. 

Remove from the oven and let cool for a couple of minutes before serving.   Serve with a side salad and a glass of chardonnay. 

This dish can also be served for breakfast (skip the salad and chardonnay). 

Serves 4.

The pomegranate is one of my favorite fruits.   It is full of antioxidants and nutrients and its seeds are great for sprucing up salads, vegetables and main dishes. 

Here is a tip for removing the seeds from the pomegranate without getting the juice all over you (and your kitchen):

Fill a medium-sized bowl with water.  Totally immerse the pomegranate in the water.  While holding it under water, take a knife and slice it open.  Using your hands, break the pomegranate pieces up gently and remove the seeds.  The seeds will fall to the bottom of the bowl.  Discard the peel of the pomegranate.  When you have removed all of the seeds, fish out any white membrane that is floating in the top.  Drain off the water and you are left with the beautiful seeds.  Eat them as a snack or save them (covered in the refrigerator) for your favorite recipes.

I typically make this recipe with leftover turkey from Thanksgiving. 

Ingredients
About 8 cups turkey stock
1/4 cup dried porcini mushrooms
1/2 cup hot water
6 T olive oil
2 T butter
1/2 cup chopped onions
1 cup chopped cremini mushrooms
1/3 cup chopped shitake mushrooms
2 cups arborio rice or farro
2 roasted red peppers, chopped
1 1/2 cup cooked turkey meat, chopped
2 teaspoons chopped fresh oregano
1 1/2 cups freshly grated Parmigiano Reggiano cheese
Sea salt and pepper, to taste

You will also need:
Medium sauce pan
Small bowl
Large saute pan
Large spoon
Ladle

Instructions
Heat the turkey stock in the saucepan until it starts to boil.  Reduce the heat to low and keep the stock hot. 

Place the porcini mushrooms into 1/2 cup of hot water and set aside.   

Heat the olive oil and butter over medium heat in the large saute pan.  Add the chopped onions and saute for about 3 minutes.  Add the mushrooms and saute for 3 more minutes.  Add the rice or farro to the skillet with the onions and mushrooms and saute for 2 minutes longer. 

Add a cup of the hot stock and let the risotto cook uncovered until the stock is almost all absorbed. 

Remove the softened porcinis from the liquid (don’t throw out the water!).  Chop the porcinis and add them to the risotto.  Also add the porcini mushroom liquid, being careful not to get any sand from the mushrooms into the risotto. 

Add the chopped roasted peppers and the chopped cooked turkey meat.  Stir well to combine. 

Continue to add the stock to the risotto one cup at a time, stirring often, until the stock has been absorbed and the rice or farro is tender (about 20-30 minutes longer). 

Turn off the heat and add the oregano and the cheese.  Stir well to combine.  Serve immediately. 

Serves 6.

I love having Thanksgiving leftovers.  I never throw away the turkey carcass – it makes great stock for my Turkey Soup with Brown Rice and Swiss Chard and my Risotto with Turkey, Mushrooms and Roasted Red Peppers. 

Ingredients
1/3 cup olive oil
3/4 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
A dozen sprigs of fresh Italian parsley
1 turkey carcass, broken up into large pieces (save as much meat from the carcass as you can to use later)
Enough water to cover (approx. 12 cups)

You will also need:
Large pot
Large spoon
Tongs
Strainer
Gravy (or fat) separator
Large container

Instructions
Heat the olive oil in a large pot over medium heat.  Saute the onions, celery and carrots for about 5 minutes.  Add the parsley and the pieces of turkey carcass and cover with water.  Bring to a boil and then reduce to low heat.  Simmer uncovered at a low boil for at least three hours to get all of the flavor from the bones.  Skim off any grey foam that forms on top.

Remove the stock from the heat and discard all of the bones and other items in the stock.  Strain the stock into a gravy separator to separate the fat from the stock.  Pour off the fat and reserve the stock.  If you are not using the stock right away, refrigerate it immediately (for up to two days).  You can also freeze the stock for later use.