There are usually a few slices of turkey breast left over from the big dinner. Of course, there are other pieces, but they are smaller. It is a shame to cut up those nice slabs of white meat. Here is a recipe that will do them justice.

Cook rice according to directions. Drain and set aside. Cook the giblets in water for a minute or so. Drain, reserving water. Chop giblets and return to water. Simmer until tender. Saute onions in butter until yellow, but not browned. In large bowl combine onions, giblets and toasted bread. Stir until well combined.

I often looked for the largest turkey i could afford, just so i would have leftover turkey. I don't do that any more with just Anne and me at home. Here is another recipe from my past you might like.

Preheat oven to 325 F. Butter shallow 3 quart baking dish. Remove green portions from green onions and thinly slice. Set aside for serving. Thinly slice remaining white parts. Heat remaining 6 tablespoons butter in large skillet over medium heat.

Prepare grill for medium direct heat cooking. In small bowl, stir together yogurt, ground cumin and lemon juice. Season to taste with salt and pepper Cover and chill until ready to serve.

Set oven rack about 6 inches from heat source. Arrange trimmed asparagus in a single layer in a baking dish. Drizzle with 1 tablespoon oil. Toss gently to coat. Sprinkle with salt and pepper. Broil until just tender, 6 to 8 minutes, depending on thickness. Meanwhile, stir together bread crumbs, 1 tablespoon oil and crushed red pepper in a bowl. Cut the ball of fresh mozzarella cheese into 1/4 inch thick slices. Arrange slices over asparagus, overlapping as needed. Sprinkle bread crumb mixture over cheese. Broil until cheese is melted and bubbly, about 1 minute more.

Drop cookies are easy to make. I like that since rolling out cookie dough is not one of my favorite tasks. Just stir it up, drop dough onto baking sheet and bake. What could be easier than that?

You need several hearty salads in your recipe collection to take the place of potatoes in your menu. They are usually cold salads, so can be made ahead of the planned meal. In a large mixing bowl, combine everything but the dressing. Pour dressing over mixture and toss to coat. Cover and chill until serving time or up to 24 hours. Makes 16 servings. Note: The pimiento and cheese adds color.

Make this a day ahead. You will have enough to do the day of the party. Place eggs in large saucepan with enough water to cover by 2 inches. Place over high heat and bring to a boil. Cover. Remove from heat and let stand until cool. Drain cooking water and cover eggs with cold water. Peel eggs and halve lengthwise. Transfer cooked egg yolks to mixing bowl. Set eggs whites aside on large platter ...

Have you ever tasted a Spice Spritz cookie? Try this one, it has an autumn flavor. In large bowl with mixer at low speed, beat butter and sugar until blended. Increase speed to high and beat until light and creamy, occasionally scraping bowl with rubber spatula. Next, at low speed, beat in egg and vanilla until blended. Gradually beat in flour and pumpkin pie spice just until blended.