The most versatile dish I make is my bean dip, and I use it to make migas, tacos, burritos, tortas, and tostados. I usually make a batch of pasta sauce that is good for two or three meals - some of it for pizza, some for lasagna, and some for regular pasta. When I make chili sauce, I use it for many different dishes as well, including Louis salad dressing. I often poach a whole chicken (mainly so that I can get stock), remove the meat from the bones, return the bones and skin to the pot for the stock, and then use the meat for many different dishes, including crêpes, enchiladas, tacos, etc., but I've only ever made one pot pie and don't think I will do that again, unless I plan to spice it up with some Indian spices. Otherwise, leftovers are just lunch. I have used leftover broccoli to make quesadillas or empanadas, however, but in general I do not cook enough vegetables to have leftovers. Besides chicken, the only meat I cook that creates leftovers is turkey, which is not that much different from chicken. I do make spice mixes and marinades that get used for a lot of different dishes. My current favorite is made with cilantro, spinach, olive oil, lime juice, salt, and maybe some garlic. Last Saturday I used it on the salmon that I grilled as well as the mushrooms and zucchini that I grilled. I made it mainly for some chicken breasts that I bought on sale. I had six large breasts, and so I cooked two of them after marinating them and then I put the other four into two ziplock bags along with the marinade and froze them. I seem to be more likely to use things from the freezer if they are already in a marinade. Lars

Roast beef one day, after that you can have beef and gravy on buns or BBQ beef on bun, croquettes, hash, or it also goes excellent in homeade spaghetti sauce which also freezes without noticing. Make Cabbage rolls or the casserole, use scrap pieces of cabbage and cabbage water with ground beef and veggies for cabbage soup, save some rice for a stir fry, fried rice or chicken and rice dish. Roast Chicken, chicken soup, chicken and dunplings, chicken salad, chiken divan, chicken and rice. Ham, ham salad, mac and cheese, pea soup, cauliflower ham casserole. Leftover poatoes, shephers pie, hamburger gravy on potatoes, potato pancakes, fish cakes, fast potato salad. Fish, fish cakes, chowder. Chili, chili dogs, chili fries, chili cornbread casserole, chil burritos Salad, mix with any meat and cremy dressing and make wraps Turkey, hot turkey sandwiches, Soup, turkey and stufffing casserole, turkey mixed with stir fried veggies or with salsa and pasta Sausage, homeade pierogies, sausage rolls, pork and beans, sausage, bean and pasta casserole with cheese. Pork roast, pork stew (I am at a loss with pork) You can make meat pies with almost any leftover.

I can't help with your freezing question and will be interested in what others say. I just bone mine and put it in serving size portions and freeze with no special technique. I use it within a short time as it seems to deteriorate quickly. But I was wondering if you could freeze the stock in quart size ziplock bags (maybe with the turkey right in the stock) and lay them flat in your freezer. I seem to get more things packed in that way, rather than trying to use regular containers.

I usually make Turkey Tetrazzini for New Years Day. Turkey Tetrazzini Recipe Ingredients 12 oz egg noodles, spaghetti, linguini or other pasta 12 ounces mushrooms, sliced (about 4-5 cups) 1/2 cup unsalted butter 1/4 cup all-purpose flour 1 1/2 cups of milk 1/4 cup cream 2 cups chicken broth 1/4 cup dry sherry, vermouth, or dry white wine 3 cups coarsely chopped cooked turkey 1 cup cooked peas 2/3 cup freshly grated Parmesan 1/3 cup shredded Swiss cheese 1/3 cup fine fresh bread crumbs Salt and Pepper 1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps. 2 Preheat oven to 375°F. 3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside. 4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. 5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes. 6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole. 7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. 8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden