Sweet Potatoes or Winter Squash: Make soup: Slice a large onion and cook in a saucepan with one tablespoon of butter over low heat until it becomes quite soft and begins to get sticky. Add 2 to 3 cups of leftover vegetables and 2 to 3 cups of chicken broth (or vegetable broth-- bouillon works) and simmer for 10 minutes. Puree in a food processor or using a hand blender. Taste, and add salt and pepper as needed.
Cranberry Sauce: Combine 2 Tablespoons of cranberry sauce with 4 Tablespoons of cream cheese and 1 Tablespoon of blue cheese or gorgonzola. Spread over crackers or bread as an appetizer. OR place a dollop of marscapone in a pre-made tartlet shell (in the freezer case in the store) and top with cranberry sauce. Bake for 10 minutes at 350 degrees and top with whipped cream for an easy dessert.
Turkey: any leftover bits of turkey and gravy can be put into a Shepherd's Pie- heat them with carrots, potatoes (sweet or white), peas and anything else you love. Pour into a shallow casserole or pie pan and top with leftover mashed potatoes. Bake at 350 for about 25 minutes. OR, saute some onions, garlic, bell peppers and add a can of crushed tomatoes, diced leftover turkey, a can of kidney beans, and chili powder (start with a tablespoon) to taste, along with 1 teaspoon of ground cumin and a 1/2 teaspoon each of basil and oregano and simmer for an hour for a Turkey Chili. To make it a Turkey "Mole" chili, add an ounce of unsweetened chocolate and 1/4 cup of leftover cranberry sauce. (I'm not crazy- try it!) OR make this Cassoulet. It uses leftover vegetables as well as leftover stuffing.