Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin.
Panzanella – a tangy bread-based salad – gets a tasty makeover with the addition of seasonal roasted squash. If you have stale bread on hand, this is a fantastic way to use it.
Sun-dried tomatoes have a sweet edge that complements the saltiness of the olives in this loaf. It's great for sandwiches, of course, but thicker slices are a tasty addition to an antipasto tray. Or try them dipped in fruity olive oil for a restaurant-style starter
Canned beans are a must to have on hand for satisfying salads. For a vegetarian meal, serve with grilled portobello mushrooms and bread such as corn bread or whole wheat rolls.
This classic sandwich gets a boost with a twist of lemon and a sprinkle of chopped olives. The sandwiches are best assembled just before eating, so the bread doesn't get soggy. Just pack your fillings and bread separately. If you don't have bread on hand, serve the tuna mixture with crackers and vegetables for dipping.
This stuffing bakes by itself after the turkey comes out of the oven. Serve in squares as a side dish like a savoury bread pudding. It's best to use day-old bread.
