Think outside the (recipe) box.

Feel plagued by all those Thanksgiving leftovers that never seem to disappear from your fridge? This year, Moneyish turned to the experts to gather a few crafty leftover hacks to upgrade your second- or third-day Thanksgiving spread, without spending a lot of money. Here’s how you can turn Turkey Day Round 2 into a success.

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  1. Turkey pot pie: Turn turkey into pot pie. That’s what former White House executive pastry chef Bill Yosses, who served under President Barack Obama until 2014, says makes for an ideal way to revive leftover turkey meat and veggies.
    “The next day, [turkey] gets a little dried out. Cut it off the bone, shred it by hand, and then add diced carrots, celery, and onions,” or other veggies like Brussels sprouts or kale, Yosses tells Moneyish. Spoon this mixture into a casserole or pie dish or individual ramekins, drizzle over chicken broth or stock, and top with a homemade or store-bought puff pastry crust.”Egg wash the rim of the casserole…[and] the top of your puff pastry so it has a nice golden color, and sprinkle with a little sea salt or Maldon salt.” Poke steam vents through the crust, bake until golden brown, and you’re good to go.You ought to take Yosses’ word for it — former President Obama has previously lauded his pie-making prowess: “[Yosses] makes the best pie I’ve ever tasted, and that is causing big problems for Michelle and myself. I mean, whatever pie you like, he will make it, and it will be the best pie you’ve ever eaten.”
  2. Waffles: “Stuffing is something we always have left over,” says celebrity chef and restaurateur David Burke. “It’s cheap to make and everybody makes lots of it. We convert it into a waffle.”Mix together two parts leftover stuffing with one part waffle mix, and bake in your waffle iron. Don’t have one? Make stuffing pancakes instead — follow the same process, substituting waffle mix for pancake batter, and cook them in a skillet on your stovetop.“You can also add cranberries to [the mix] as well,” Burke recommends.New York culinary consultant Bianca Borges suggests using your leftover sweet potatoes — mash them up first — to make sweet potato pancakes. You can flavor the mixture with ground cinnamon and vanilla extract and, if you have nuts like walnuts or pecans, toast them with maple syrup or a coating of egg whites and then sugar, chop them up, and use them as a crunchy garnish.
  3. Cocktails: Cheers to this. Make sangria with leftover apples, oranges, or pears, chopping them up and mixing them with red wine — or follow Burke’s suggestion and make sangria jello for dessert. “Any leftover cocktail — like sangria or an eggnog or anything for the holidays — the next day we add gelatin to it,” along with a little more sugar, Burke says, and “top it with whipped cream.”And eggnog can be frozen and then turned into a custard. Or, if you want to opt for something without booze, Burke adds, “any leftover pie – you can always turn it into a milkshake. [Put it] into a blender, [and] make a pecan pie or pumpkin milkshake.”
  4. “Morning after” hash: “I use leftover potatoes on hand,” says Tatiana Rosana, a chef at the Outlook Kitchen & Bar at Boston’s Envoy Hotel. To prepare the breakfast dish, heat a cast iron pan over medium, add the potatoes and cook until tender; next, incorporate leftover stuffing and Thanksgiving turkey, torn into smaller chunks.

     Also read: Why this is the cheapest Thanksgiving dinner experts have seen in five years.“Let everything cook in the pan until it’s nice and crispy. While the hash is cooking I poach eggs in another pot.” Once done, Rosana arranges the poached eggs atop the hash, and spoons leftover gravy over the top.

  5. Make a pasta dinner: Borges is a fan of using leftover sweet potatoes to make a filling for cannelloni, the large Italian tube-shaped pasta, for dinner the next day. Mash two parts sweet potato with one part ricotta cheese, “throw in some grated mozzarella or some parmesan,” and a ratio of one whole egg for every one and half cups of the sweet potato-ricotta mixture.Spoon the filling into cooked cannelloni and bake in a casserole dish on 350°F for about 20 to 25 minutes, covered in aluminum foil to prevent excess browning. Drizzle the finished dish with a bit of “brown butter and sage sauce,” for something mild and sophisticated.Also read: Stuffing maker Stove Top has created ‘Thanksgiving Dinner Pants’ that are comfy even when you eat too much