Turkey au Vin + future projects (suggestions welcome)

My roommate and I had a turkey we just didn't know what to do with--so, following my mom's suggestions, we decided to make turkey au vin.  We used this recipe based off of Julia Childs' recipe.  The only big differences are that we:

• added diced carrots 
• used peach brandy for the flambe step--some parts of the turkey did have a bit of the peach flavor, but was otherwise ok.  Weirdly, it didn't flame very much, even though we tried twice (a letdown)
• used a generous amount of parsley--we cooked the mushrooms with parsley

We served it with rice.  I may have gone a little overboard with the salting of the turkey, but our joint effort was otherwise a success!  Here's a pic from my Blackberry camera.

There's something about chopped-up vegetables that seems very pleasant.

Future projects: 

We have a lot of parsley, some of the mushrooms, and some of the bacon left over and I'm still in a French mood, so I'm thinking of making savory crepes.  It depends on how much time I have on Sunday.

We also have a lot of the turkey blood left over, so any suggestions you have would be welcome.  After looking at a site with blood recipes, I'm considering:

• blood pancakes, 
• blood bread, 
• sanguinnacio dulce, and
• cabidela 

I'm too lazy to get sausage casings, so no blood sausages.

Still thinking thinking!