Recipe: Top a next-day casserole of leftover turkey, rice, and veggies with cornbread crumbs

By the second or third day after Thanksgiving, most of the good leftovers have already been gobbled up. What generally remains is yet more turkey and some vegetables. Combine the two with carbs and cheese in a homey, hearty casserole. This one requires fairly little effort for the cooks who might be burned out after the madness of the holiday. You need a pot of rice and a cheese sauce, then mix in peas, butternut squash, Brussels sprouts, or whatever you have, along with the turkey. Cut everything into bite-sized pieces. Bake the casserole partly before adding cornbread crumbs and popping it back into the oven. You've got enough for your family and the guests, before everyone hits the road.

By the second or third day after Thanksgiving, most of the good leftovers have already been gobbled up. What generally remains is yet more turkey and some vegetables. Combine the two with carbs and cheese in a homey, hearty casserole. This one requires fairly little effort for the cooks who might be burned out after the madness of the holiday. You need a pot of rice and a cheese sauce, then mix in peas, butternut squash, Brussels sprouts, or whatever you have, along with the turkey. Cut everything into bite-sized pieces. Bake the casserole partly before adding cornbread crumbs and popping it back into the oven. You've got enough for your family and the guests, before everyone hits the road.

cups water1teaspoon salt11⁄2cups long-grain white rice1⁄4cup (1/2 stick) butter1small onion, chopped2stalks celery, chopped1tablespoon chopped fresh sage1⁄4cup flour2cups turkey or chicken stock1cup milk or half and half8ounces cheddar, shredded4cups cooked vegetables (butternut squash, green beans, broccoli, peas, Brussels sprouts), cut into 1-inch pieces2cups diced cooked turkey2cups crumbled cornbread