If your family is like mine, the kitchen is a sacred and congested place in the days leading up to Thanksgiving. Persons under the age of 40 who wander in there are usually met with weary eyes and requests to set the table. But while everyone else is lolling about the house, the well-stocked, day-after Thanksgiving kitchen is the perfect place to experiment with leftovers.

Some may say don’t mess with the classics. Yes, turkey sandwiches are delicious. And as far as I am concerned, green bean casserole is as good cold as it is warm. But if you’re feeling festive, creative and a little daring, here are some recipes to make your Thanksgiving feast even better the next day.

Quick Turkey and Rice Soup

Recipe courtesy of Martha Stewart Living, November 2008

Yield: Four servings as a side dish

Ingredients

1 1/2 ounces (3 tablespoons) unsalted butter

1 medium leek, white and light green parts only, thinly sliced crosswise and rinsed well

3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)

1 medium parsnip, cut into 1/4-inch dice

Coarse salt and freshly ground pepper

4 1/2 cups turkey stock

1 1/2 cups shredded cooked turkey

1 cup cooked rice

Directions

1. Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about two minutes.
2. Add stock and bring to a boil. Reduce heat, and simmer until vegetables are tender, about five minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

Turkey Croquettes

Recipe courtesy of Martha Stewart Living, November 2008

Yield: 20 servings

Ingredients

1 1/2 ounces (3 tablespoons) unsalted butter

1 medium onion, minced

Coarse salt and freshly ground pepper

1 1/2 teaspoons minced fresh sage

1 1/2 teaspoons minced fresh savory or thyme

2 cups finely chopped cooked turkey

1/4 cup heavy cream

1 cup mashed potatoes

1/4 cup all-purpose flour

1 large egg, lightly beaten

1 1/2 cups finely ground fresh breadcrumbs

Vegetable oil, for frying

Cranberry sauce, for serving

Directions

1. Melt butter in a large skillet over medium-high heat. Add onion, one teaspoon salt and one teaspoon pepper. Cook for three minutes. Stir in sage and savory or thyme, and cook for one minute. Stir in turkey and cream, and cook until liquid evaporates, about one minute. Transfer to a large bowl, and let cool for 15 minutes.
2. Add potatoes, flour and egg to turkey, and season with salt and pepper.
3. Drop two tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
4. Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about two minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.

Thanksgiving-Leftovers Shepherd’s Pie

Recipe courtesy of Martha Stewart Living, November 2003

Yield: Four to six servings

Ingredients

3 cups cooked stuffing

1 cup cranberry sauce, plus more for topping (optional)

1 pound sliced cooked roast turkey with sage

10 ounces glazed carrots (or another leftover vegetable)

4 to 6 tablespoons gravy

3 to 4 cups mashed potatoes

Directions

1. Preheat oven to 350 degrees. In a nine-to 10-inch pie plate, mound stuffing on bottom; layer with cranberry sauce, turkey and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired.
2. Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly

Leftover Cranberry Sauce Muffins

Recipe courtesy of Small Home Big Start blog

Yield: 12 servings

Ingredients

1 cup flour

1/2 cup whole wheat flour

1 cup oats

1/3 cup brown sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/3 cup vegetable oil

1 egg

1/2 cup milk

1 1/2 cups leftover cranberry sauce

Directions

1. Preheat oven to 400°F. Line muffin tins with liners.
2. In a large bowl, combine flour, whole-wheat flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.
3. In a medium bowl, whisk oil, egg, milk and cranberry sauce.
4. Pour wet ingredients into dry ingredients
5. Stir until just moistened.
6. Fill muffin cups about 3/4 full.
7. Bake for 20 to 22 minutes or until golden brown. Cool for five minutes on a wire rack.

Turkey, Cheddar, and Green-Apple Sandwich

Recipe courtesy of Martha Stewart Living, November 2008

Yield: One serving

Ingredients

2 teaspoons grainy mustard

2 slices whole-grain bread, toasted

2 teaspoons mayonnaise

4 thin slices cooked white-meat turkey

1 ounce thinly sliced extra-sharp cheddar cheese

4 thin slices green apple

2 pieces red-leaf lettuce

Directions

1. Spread mustard on one slice of bread and mayonnaise on the other slice. Layer the remaining ingredients on mustard, and top with second slice of bread. Cut in half, and serve immediately.

Cranberry Tartlets

Recipe courtesy of Martha Stewart Living, November 2010

Yield: 12 servings

Ingredients

12 (2 3/4-inch) squares of dough

6 tablespoons cranberry sauce

1 egg yolk

1 tablespoon heavy cream

Sanding sugar

Directions

1. Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.
2. Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.