Think small. For portion control, use muffin tins to make individual portions of dressing and casseroles.
Break down your turkey. Carla says this saves on cooking time and fridge space and helps assure proper doneness (ask the meat counter staff to do the job for you).
Prep ahead of time. Ease same-day stress by cutting up and blanching veggies to par-cook them for use in casseroles and sautés.
Get creative with leftovers. Try Carla’s turkey Caesar: Cube and bake dressing into crunchy croutons and toss with turkey, dried cranberries and greens.