The veges were delicious with the Cornish hens with apricot/brandy glaze. I had enough leftover veges to make soup for tonight. I pureed the leftovers in a blender and added homemade turkey stock from Thanksgiving until it got to the consistency I wanted (somewhat thick) and simply heated it until it was hot.
I served it with an omelette filled with mushrooms which had been sauteed with garlic; then added some grated Jack cheese. Yum. For dessert, I had leftover baked pears (in Gewurztraminer wine, ground cardamom, bay leaf, cinnamon sticks and orange peel. Next time, I would add some fresh ginger and perhaps top with a dollop of mascarpone cheese).
I love that leftovers can be turned into another meal that is different and delicious!