Thanksgiving usually means leftover turkey. If you're tired of sandwiches, try this old-fashioned favorite, which is as easy as it is delicious. It can be served atop toast points, toasted English muffins or, my personal favorite, flaky buttermilk biscuits.

-- Gretchen McKay

• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup water
• 1 teaspoon instant chicken bouillon granules
• 2 cups cubed cooked turkey
• 1 cup sliced fresh mushrooms
• 1/4 cup peas
• 1 teaspoon Herbes de Provence

Melt butter in a saucepan. Stir in flour and salt and pepper. Add milk, water and bouillon all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in turkey, mushrooms, peas and herbs. Heat through. Serve spooned over hot split biscuits. (Recipe below.)

Makes 4 servings.

-- Adapted from "Better Homes and Gardens New Cook Book"

• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 3/4 cup buttermilk
• 3 tablespoons honey

Preheat oven to 400 degrees.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

Turn dough out on a lightly floured surface; knead lightly 4 times. Roll dough into a 1/2-inch thick, 9-by-5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds. Reroll dough into a 9-by-5-inch triangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Makes 14 biscuits.

-- Cooking Light