6 cups leftover turkey
1 cup bisquick mix
1 teaspoon white pepper
1 cup jalapeno peppers, finely chopped
(pickled, not fresh)
2/3 cup jalapeno juice (reserved from jar)

2 eggs
1 tablespoon rubbed sage
1 teaspoon red pepper

Grind 6 cups leftover turkey. Place in medium bowl. Mix all ingredients. Shape into small to medium sized balls (golf ball size). Roll in a mixture of flour to coat. Deep fry until brown and crispy.

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2 cups coarsely chopped walnuts
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon baking soda

Place walnuts in a 9-inch glass pie plate, and microwave on high for 5 minutes, stirring halfway through, until toasted. Set aside. In a 2-quart measuring bowl (with a stay-cool handle), combine sugar, corn syrup, water, butter and salt. Microwave on high for 5 to 6 minutes, stirring well at least twice until sugar dissolves. Then microwave on high for 4-1/2 to 9 minutes, stirring every 2 minutes, until mixture reaches 300 degrees. Stir in baking soda; add toasted walnuts. Pour into a greased 15x10-inch jelly roll pan and spread thin. Let stand until cooled. Break into pieces. Yield: 1-1/2 pounds.