When I've been alone for meals, since the big dinner, I've been munching my way through leftovers. The tsimmis-stuffing (sweet roots crossed with turkey dressing), something I made up this year, was in the back. It had grown a little since I was eyeballing roots, rather than measuring anything. Contents all diced small except as noted: Rainbow carrots, Rutabagas (roasted), Celery Roots (roasted), Sweet Potato ribbons, Turnips, Red beets, Golden beets, Onions, Mushroom slices cooked down with red wine, Chestnuts--cooked--from a package and broken up, Matzah (I finally learned that only Manischewitz works right for the "stuffing" texture, though it's a lot of veg with a little matzah, rather than vice versa, which actual stuffing would be), Chicken stock, Spanish EVOO, and a small amount of poultry seasoning and Sunny Spain (Penzey's lemon pepper/herb combo). All just well mixed and baked in sheet pans with 30% steam.

It was delicious. They ate a lot of it, but I made too much. Some will go in a turkey pot pie, some in the freezer, but one small container turned into breakfast.

Tsimmis stuffing, spiral of Huy Fong (the original) Sriracha, stirred in with a broken up slice of sharp white cheddar, and another swirl of sriracha and slice of cheddar on top, zapped until piping hot. OMG!!! SUCH a good breakfast. Warm and filling, and different but comforting.