Whether your dressing is made of cornbread, bread cubes, or rice, mix it with cheese and egg and you've got a great mushroom filling.
Brighten up day-old green beans with a zesty citrus dressing.
Turkey isn't the only protein around! Mix leftover mashed potatoes with canned salmon to make our version of a homemade fish stick.
Sweet spuds are given a new life in this moist loaf. Serve it for breakfast or dessert!
Don't stress over a surplus of cranberry sauce. The tart fruit is the perfect topping?...er, bottom!
Don't wait for lunch to indulge in your leftovers. Add extra string beans and Brussels sprouts to eggs for a delicious frittata breakfast.
Excess mashed sweet potatoes and a bit of ginger lend their classic fall flavors to these hearty waffles. What you don't eat for breakfast can be reheated and served with ice cream in a decadent waffle sundae!
Layering leftover cranberry sauce with yogurt and granola is a great way to create a healthy breakfast that will balance last night's indulgent meal.
We know some traditionalists wouldn't dare to try anything with their leftovers outside of the much-loved Day-After Sandwich. If you're a creature of habit, try one of our fun sandwich variations this holiday season:
Originally published in the November 2011 issue of Parents magazine.