In the oven: baked carrots and stuffing.
Baked carrots: three pounds of "baby" carrots, drizzled with honey, plus ground ginger and cinnamon.
Stuffing: celery, onions and mushrooms, sautéd in the chicken fat from the soup, plus a ladle of the soup itself (and salt,rosemary, garlic powder, black pepper and bay leaves.) This mixed with more chicken fat and soup, plain rye croutons and two eggs.) Placed in a baking pan and covered with foil.