By day three of Thanksgiving leftovers, I cannot look at another turkey sandwich. The bread is dry. The cranberry sauce has separated. My family is avoiding eye contact with the refrigerator. But I am also not throwing away food that cost me eighty dollars and six hours of cooking.

Here is what I have actually made — not theoretical Pinterest ideas — that got eaten and enjoyed.

Turkey and Dumplings

This was the one that made my family stop complaining about leftovers. Shred the remaining turkey meat. Make a quick roux with butter and flour, add chicken or turkey stock, a splash of milk, salt, pepper. Drop in spoonfuls of Bisquick dumpling dough (or make drop biscuits from scratch — both work). Cover and simmer 15 minutes. Add the turkey at the very end so it does not overcook.

It tastes like a completely new meal. Nobody thinks “leftovers” when they are eating dumplings.

Stuffing Waffles

Press leftover stuffing into a waffle iron. It gets crispy on the outside, soft on the inside. Top with a fried egg and a drizzle of gravy. Best breakfast of the year. I made these at 10 AM the day after Thanksgiving and we did not eat lunch until four because we were so full.

Mashed Potato Pancakes

Mix cold mashed potatoes with an egg, a handful of shredded cheese, and some chopped green onion if you have it. Form into patties and pan-fry in butter until golden on both sides. Serve with sour cream or applesauce. Crispy outside, creamy inside. They hold together better than you would expect.

Cranberry Sauce — The Secret Weapon

• Swirl it into oatmeal or yogurt for breakfast.
• Mix with olive oil and vinegar for a salad dressing that tastes way fancier than it is.
• Spread on a grilled cheese with sharp cheddar and leftover turkey.
• Spoon over vanilla ice cream. This sounds weird. It is not. It is basically a fruit compote.

The Turkey Stock I Almost Forgot

Break the turkey carcass into pieces, cover with water in a big pot, add an onion, a couple carrots, some peppercorns. Simmer for three hours. Strain. Freeze in quart containers. Free stock for months. I use it in soups, rice, and the dumplings above. It is the single most valuable thing you can extract from a leftover bird.

Now I look forward to leftovers more than the actual meal. The dumplings alone are worth roasting a turkey for.