Cooking for Thanksgiving is a marathon.  It takes preparation, practice and doesn’t end when the guests leave.

After making the following menu gluten-free, dairy-free, soy protein-free, tree nut-free, peanut-free, and nightshade-free (except for the potatoes)…..

and running 8 dishwasher loads over the last two days, I am putting some leftovers to good use.

Following my usual broth recipe, I just use yesterdays Turkey carcass and add the veggies I have on hand.

I had some leftover fresh sage and some turmeric (In the container – note to self, take off the cover!) from the last time I made chicken broth.

I currently have two pressure cookers going with broth and will run three batches of water through each.  That’s plenty of Turkey broth to get us through a few weeks, hopefully.

I will also be making Turkey Dill Salad.  Have I mentioned how much dill it uses?  A whole cup! I love dill and pomegranates.  Who wouldn’t love this leftover salad.

What will you be doing with your leftovers this Thanksgiving?