By tomorrow, you'll be stuffed like your turkey! And, if your home is anything like mine, you'll have plenty of leftovers. Here are a few ideas for all that turkey! Turkey Stuffing Bake is hearty and freezes well (before baking). Scalloped Turkey is creamy and easy! And, you won't find a better turkey sandwich anywhere with this delicious Turkey Melt.

Next week: let the holidays begin. Happy eating and Happy Thanksgiving!

Turkey Stuffing Bake

4 cups herb-seasoned stuffing

cubes, divided 2 cups frozen chopped broccoli,

thawed and drained 1 cup diced cooked turkey or

chicken 1/2 cup shredded Cheddar

cheese 1/4 cup thinly sliced green onions

with tops 6 eggs 1 1/2 cups milk 2 tablespoons sliced blanched almonds

sliced green onions, optional

Sprinkle 2 cups of the stuffing cubes over bottom of greased 8- inch square baking dish or casserole. Sprinkle broccoli, turkey or chicken, cheese, and onions over cubes. Sprinkle with remaining stuffing cubes. Whisk together eggs and milk. Pour over stuffing mixture. Sprinkle with almonds; cover. Refrigerate several hours or overnight. Bake in a preheated 350° oven until golden brown, about 50 to 60 minutes. Sprinkle with additional green onions, if desired. Makes six servings.

Scalloped Turkey

3 to 4 cups cooked chicken or

turkey 1 stick butter 1/2 cup flour 1/2 to 1+ tsp. salt, or to taste 1/8 teaspoon pepper 2 1/4 cups chicken broth 1 cup milk 2 cups toasted bread cubes 2 small onions, chopped 1/2 cup chopped celery 1/2 teaspoon salt 1/2 teaspoon sage, crumbled 1/4 cup butter, (2 ounces) 1 (4-oz.) can sliced mushrooms

Melt 1/2 cup butter or margarine in saucepan; blend in flour, 1/2 teaspoon salt and pepper. Cook over low heat until bubbly, stirring. Slowly stir in broth and milk; boil 3 minutes, stirring constantly. Taste and add salt, if necessary; set aside. In a mixing bowl, lightly toss bread, onion, celery, 1/2 teaspoon salt, sage and 1/4 cup melted butter; arrange in lightly buttered 2-quart casserole baking dish. Top with chicken then cover with sauce and mushrooms. Mix well with fork to moisten the dressing. Bake for about 1 hour at 350 degrees. Serves 4 to 6.

Turkey Melt

8 slices toasted white bread sliced cooked turkey 2 (10.5 oz.) cans cream of mushroom

soup, condensed 1/2 cup water 1/2 cup shredded sharp Cheddar

cheese 8 slices lightly cooked bacon

Place toast on baking sheets or arrange on individual ovenproof plates, 2 slices per person. Arrange sliced turkey on toast. Combine cream of mushroom soup with water; heat thoroughly. Spoon sauce over turkey slices; sprinkle with cheese. Top each sandwich with a slice of bacon. Put under broiler until cheese is melted and sandwiches are hot.