My gravy has lasted longer than my turkey, probably because I cubed the turkey and made a big salad out of it. (I added plenty of freshly ground pepper, some paprika, some Lawry's seasoned salt, some diced scallions and red onions, a lot of celery, and mayonnaise, and a couple of tablespoons lemon juice. I like to dice up the turkey and the onions quite small. It worked out well enough to get compliments when served in whole wheat pitas lined with Romaine lettuce.) I have about 2 cups of gravy left over, and I'm looking for ideas about how to use it. The only thing I can think of at the moment is putting it over french fries, and I don't feel like it.