It would be nice to have some recipes before hand using Thanksgiving leftovers. Feel free to add them here if you have some.

These were made into patties, browned in a skillet, topped with poached eggs and covered with gravy...sounds good to me without the poached eggs.
Semi-Homemade Cooking with Sandra Lee

Turkey Hash with Country Gravy

Ingredients
1/2 pound hot Italian sausage, casings removed
1/2 cup frozen chopped onions
1/2 cup frozen chopped green pepper (recommended: Pict Sweet)
2 tablespoons chopped pimientos
2 tablespoons canola oil
2 cups leftover stuffing
2 eggs
2 cups diced turkey meat
For serving:
Leftover gravy
Milk
6 poached eggs
Directions
Heat a large skillet over medium-high heat. Crumble sausage into skillet. Add onions, peppers, and pimientos. Cook 6 to 8 minutes or until sausage is just cooked through, stirring often to break up sausage. Transfer to a large bowl. Clean pan and heat oil.

Add stuffing, eggs and turkey to bowl with sausage mixture and stir to combine. Add to heated pan and press down with spatula until bottom of skillet is covered with hash. Brown 5 to 7 minutes untouched. Use a spatula to flip over hash and continue to cook another 5 to 7 minutes.

Meanwhile, take leftover gravy and heat in a saucepan over medium heat. As gravy heats up, whisk in enough milk to thin to desired consistency.

Serve hash topped with poached egg and warmed turkey country gravy.

Sweet Potato Cake with Coconut FrostingRecipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee

Ingredients
Butter flavored cooking spray (recommended: Mazola Pure)
1 (18.25-ounce) box spice cake mix
2 cups leftover mashed candied sweet potatoes or yams
3 eggs
1 teaspoon coconut extract
1 1/4 cups evaporated milk
1/4 cup vegetable oil
2 (12-ounce) cans whipped cream cheese frosting
1 1/2 teaspoons rum extract
3/4 cup leftover cranberry sauce, drained if necessary
2 1/2 cups shredded coconut
Directions
Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.

In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.

Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely.

In a medium mixing bowl, combine frosting and rum extract; set aside.

Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border.

Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve.

I posted some earlier this week.

Sondra

Lefsa

Leftover mashed potatoes
a little milk
flour to make it thick enough to roll out flat
Fry it in a pan with a little butter.

I like to eat mine with butter. DH likes butter & cinnamon sugar.

I made the old standby, turkey pot pie. Diced up potatoes, onions, turkey, and tossed in a handful of dried cranberries. Poured in some gravy, topped it, baked it for 55 minutes @ 350. They were yummy!

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