If you have a large amount of leftovers that you need to put a dent in, why not start with breakfast?!

If you're looking for a virtuous turkey burger, you've opened the wrong recipe. This recipe is inspired by the bacon turkey burger served at Foster Burger in Portland, OR, and it is chock full of bacon. The bacon adds its umami goodness, but doesn't take center stage. Lightly caramelized onions, Swiss cheese, butter lettuce, and a smokey, piquant sauce help to make this burger devilishly good.

This salad is exactly what you'll want to eat (and cook) the day after Thanksgiving—and includes a smart hack for quicker roasted garlic, too.

To make Kafka's Giblet Gravy to go with the bird, see here| New Window. Barbara Kafka’s high heat-roasting technique ruffled feathers in the 1990s (500 degrees! No rack, no trussing, no basting!)—until everyone realized it gives you crackly-skinned turkey in no time at all. There's no salt, which isn’t a typo. The bird is so juicy you won’t miss it. Some notes from Kafka: "Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out.

This sloppy joe is native to New Jersey, where the term—elsewhere reserved for tomato saucy ground meat on a bun—means something different entirely. Here, it is a cold, triple-decker, rye bread sandwich, stacked high with meat, cheese, cabbage slaw, and so much Russian dressing. I like turkey and Swiss, but feel free to sub in your favorites, from roast beef with cheddar to ham with provolone.

Purloo is a dish of economy. It is a dish of diversity. It is a dish that tells many a family history simply by ingredients the cook chooses to use. It is of Low Country origin. It is meant to serve many and it is meant to be comforting. And it is.

Leftover Turkey Red Curry is a vibrant, Thai-inspired dish that transforms roasted turkey into a flavorful meal. Simmered in red curry paste, coconut milk, and vegetables, it’s a spicy, comforting way to enjoy holiday leftovers.

The first time I made this was a happy accident—I had intended to put melted butter, salt, and pepper on the cut squash for roasting, but I had a major mental lapse and accidentally put turbinado sugar on the squash instead. Fortunately, I loved it, and this is how I make it now.

This is not your average macaroni salad. —mrslarkin

This dish isn’t traditional to anyone, but was inspired by my parents’ refusal to eat roast turkey, and the time they halted my Thanksgiving protest by bribing me with spaghetti and meatballs. It’s based on a classic Chinese dumpling filling, made instead into meatballs and poached in a gingery tomato sauce. The technique of mixing the meat until just tacky gives it that characteristic potsticker-filling bounciness.

When you think of crepes, it’s probably the sweet ones, the kind filled with chocolate and strawberries and sprinkled with confectioners’ sugar—but what about their savory cousins? I decided to make a savory crepe batter that would incorporate some green veggies, because spring, duh. This batter has spinach and Parm, with a hint of nutmeg. When it comes to fillings, turkey and provolone work perfectly, but the sky's the limit here, so experiment with it. I love to do smoked ham with Swiss cheese. Or roast beef with cheddar. And what about an all-veggie one with mozzarella? Sign me up. The honey-mustard sauce is simple to throw together and gives these wraps a nice punch. You can definitely make a few crepes ahead of time and roll them up for lunch or dinner on the go.

The best part about holiday cooking: the leftovers, especially turkey. This delicious, chunky, vegetable-studded soup is my favorite way of putting it to good use. I mean, what’s not to love? Creamy and comforting, with tender bits of meat, you really can’t go wrong. Plus, it comes together super quick, so you can get back to spending time with your family.

Ricotta gnudi with creamy, garlicky vodka sauce with a nice layer of melted mozzarella. These dumpling-like gnocchi are made with ricotta instead of potatoes. They're super easy and fast! If this dish doesn't bring the family running to the table, not sure what will! —Danielle Oron

I harvested our beets this week, with a mission to come up with something to do with them, that could also use up the greens. This is what I came up with.

Sometimes you just need an amazingly easy, delicious meal to get you through the week. This is a perfect leftover meal - you can use whatever greens you have lying around and day or two old bread makes the best breadcrumbs.

Dry buttermilk-brined turkey delivers juicy, flavorful meat with a crisp, golden skin. The tangy buttermilk powder tenderizes while a dry brine locks in moisture, making this an easy, mess-free method for a delicious holiday centerpiece.