Thank goodness for leftover Rosh Hashanah turkey and Cooking Light Magazine, November 2008:
- Turkey curry
- Cranberry-mango Chutney: combine 3/4 cup mango chutney (Major Grey), 1/4 cup whole-berry cranberry sauce, 1/4 cup finely chopped Granny Smith apple. Stir and serve.
- Brown rice (steamed, not boil in bag seen in recipe)
- Steamed Cauliflower