Second part of Thanksgiving: Feasting on the leftovers

It’s a quandry almost as vexing as deciding what sides to serve, or how to get everything onto your dinner table while they are hot, at approximately the same time.

What to do with your Thanksgiving leftovers?

Turkey sandwiches heavy on the mayo are standard fare for those of us who can’t get enough of the holiday’s signature dish. But let’s be honest. They’re also not very creative. And they won’t appeal to the turkey-haters in the family who ate it the first time around only to be polite.

Stuffing isn’t usually a problem because that’s always the first side to disappear on the day of. Ditto with the holiday desserts. But along with bits and pieces of the leftover bird, many households on Black Friday also have a refrigerator full of mashed potatoes, various cooked vegetables and a bowl of barely touched jellied cranberry sauce.

This year, turn your cold, boring leftovers into hot, and easy-tomake, finger foods that will appeal to those who groan at the thought of being served last night’s meal the following day.

Shredded into bite-sized strands, roasted turkey makes a perfect topping for a pizza smothered in a tangy-sweet cranberry barbecue sauce. Especially when you forgo the traditional mozzarella cheese for a smoky Gouda, and add some bite with slices of red onion.

As for the veggies, reimagine them into samosas. All it takes is to perk up the mashed potatoes with Indian spices, fold in some chopped up corn, carrots, beans and peas (or whatever else you have left) and then stuff the mixture into folded rounds of a dough. Fried to a crisp and served with a tangy mango chutney, the triangular pastries make a perfect snack or light lunch.

Both dishes will warm you up from the inside, and make what’s old feel (and taste) new again.