Any ideas of what to do with the pruney port??

You could reduce it down with a pan sauce (either turkey, or another kind), add it to a beef stew, or turn it into a dessert syrup by adding some sugar (1:1 ratio or so) + some spices (anise, cinnamon, cloves, etc) and reducing down. It would be great to baste turkey, quail or chicken with as the poultry roasted.

Or you could poach some pears in it - supplement the syrup with red wine, and again a 1:1 sugar/liquid, to cover.