CREDIT: MARTHASTEWART.COM
Turkey Shepherd's Pie makes a great meal out of your Thanksgiving leftovers.

If you went home for the long weekend, Mom may have sent you back to school with a ton of Thanksgiving leftovers to gobble up. Here are some ideas to make your leftovers taste as good as they did the first time around.

Turkey Shepherd's Pie
Adapted from marthastewart.com
Whatever stuffing is left over
1 cup of cranberry sauce (add more if you love it!)
Turkey
Carrots or other leftover veggies
5 to 6 tablespoons of gravy
3 to 4 cups mashed potatoes

Preheat oven to 350°C. In a 9- or 10-inch pie plate, mound stuffing on the bottom, layer with cranberry sauce, turkey and vegetables. Drizzle with gravy, then spread potatoes over surface to sides of dish. Top with more cranberry sauce if desired! Place pie on baking sheet, bake until heated through and potatoes are golden (35 to 40 minutes).

Turn It Into Turkey Soup
Adapted from cdkitchen.com
2 cups of turkey meat
2 3/4 cups of water
Leftover veggies such as celery and carrots
1 3/4 cups chicken broth
Add some pepper
Poultry seasoning (if you have any)
1 cup of elbow macaroni pasta, uncooked (or whatever kind you have)

Combine everything except the pasta in a medium saucepan. Cook over high heat until it boils. Add macaroni and reduce heat to low. Cover and continue cooking until macaroni is tender.

Perky Turkey Sandwich
Use your leftovers to make one heck of a sandwich — our favourite sandwich toppers are:
Turkey (cold or warm)
Mustard or gravy
Lettuce
Tomato
Cheese... try mozzarella!
Stuffing

Gobble Up a Cobb Salad
Things that go well in a turkey salad:
Bacon (you can buy readymade bacon bits)
Romaine lettuce
Avocado
Tomatoes
Carrots
Blue cheese
Hardboiled eggs
And for the dressing (adapted from marthastewart.com):
Whisk together 3 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard and salt and pepper, then add 2 tablespoons of olive oil.

Clean-Out-the-Fridge Casserole
Adapted from food.com
3 cups of turkey
1 can of cream of chicken soup
1 can of cream of celery soup
1 package of egg noodles, cooked
2 cups cheddar cheese, grated
1/4 cup milk
1 cup crushed potato chips

Cook the noodles in a large pot. Add all other ingredients except for the potato chips. Add small amount of additional milk, if needed, until creamy. Pour into buttered casserole dish and sprinkle with potato chips on top. Bake at 350°C for 25 to 30 minutes.