Now begins the effort to use up the leftover turkey in interesting ways. This baked pasta is good, and different. I used the vinaigrette that I’ve been using on green beans as a dressing.

• Baked Rotini with Turkey (How to Cook a Turkey, p. 227)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Butter Lettuce with Meyer Lemon Vinaigrette (Fine Cooking #95, November 2008, p. 47)