|baked stuffing bits as crouton-like garnish|
Something else I learned from last year was to buy turkey wings separately to do two things: make a stock and flavor your stuffing ... er ... dressing, since I don't stuff the bird. Last year, I fabricated my bird to use the wings and to try a new cooking method, and it was not a job I care to repeat. This year, I roasted whole and bought wings to roast atop the stuffing - good idea, take heed. I got it from the Test Kitchen.
|sunchoke soup with dressing garnish|
|ravioli stuffed with pureed turkey and stuffing|
|ravioli with dressing garnish|
I think I went all Iron Chef on my leftovers, really. I am all puffed up with deserved hubris. The empanadas were my favorite, the pho was the most satisfying, and the stuffing-cum-garnish the most inspired.