The cooking is done, the table is clean, and everyone is sitting on the couch in a turkey-induced stupor. Your dinner was a success, but you are still left with a fridge full of leftovers. And sure, ham and turkey sandwiches are good for a day or two, but you don’t want to be eating them for the next week.

Try one of these Thanksgiving leftover recipes and get the most out of your Thanksgiving dinner.

Ham Cups and Eggs

40 minutes, 6 servings
Ingredients:
5 cups of mashed potatoes, or as needed
6 slices of cooked ham
6 eggs
1/4 cup of butter cut into small pieces
1 teaspoon chopped fresh parsley (optional)
1 tablespoon prepared Hollandaise sauce (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a 12x12- inch casserole dish with butter.
2. Spread mashed potatoes into the bottom of the prepared casserole dish to a depth of about 2 inches. Press ham slices into the mashed potatoes to form cup shapes. Break an egg into each ham cup. Dot mashed potatoes with butter. Sprinkle with parsley.
3. Bake in the preheated oven until eggs are set, 25 to 30 minutes. Scoop ham cups and mashed potatoes onto serving plates and drizzle with Hollandaise sauce.

Courtesy of: allrecipes
http://allrecipes.com/recipe/230654/ham-cups-and-eggs/

Turkey Tetrazzini

1 hour, 12 servings
Ingredients:
1 (16 oz) package of linguine pasta
1/2 cup of butter
3 cups slices fresh mushrooms
1 cup minced onion
1 cup minced green bell pepper
2 (10.75 oz) cans condensed cream of mushroom soup
2 cups chicken broth
2 cups shredded sharp cheddar cheese
1 (10 oz) packaged frozen green peas
1/2 cup cooking sherry
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups of cooked turkey, chopped
1 cup grated parmesan
Paprika to taste

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Courtesy of: allrecipes
http://allrecipes.com/recipe/25139/chicken-or-turkey-tetrazzini-deluxe/

Turkey and String Bean Pot Pie

55 minutes, 4-6 servings
Ingredients
4 cups of leftover green bean casserole
1/2 cup milk
1/2 cup turkey, beef, or chicken stock
1 cup leftover turkey meat, chopped
2 standard puff pastry sheets

Directions
1. Preheat oven to 350 degrees F
2. In a medium bowl, lightly blend leftover green bean casserole with milk, stock, and turkey.
3. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2 in crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry.
4. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam.
5. Bake for 30 minutes or until crust is golden brown.

Courtesy of: Food Network
http://www.foodnetwork.com/recipes/sunny-anderson/second-day-turkey-and-string-bean-pot-pies-recipe.html

Sweet Potato Casserole Hotcakes

30 minutes, 18 pancakes
Ingredients
1/2 cup maple syrup
3 tablespoons leftover cranberry sauce or whole berry cranberry sauce
1 1/2 cups milk
1 cup leftover sweet potato casserole
1/4 cup butter, melted
2 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Toasted pecans

Directions
1. Stir together first 2 ingredients and set aside
2. Whisk together milk and next 4 ingredients in a large bowl. Whisk together flour and next 4 ingredients in another bowl. Gradually stir flour mixture into milk mixture just until dry ingredients are moistened.
3. Pour about 1/4 cup batter for each pancake onto a hot (about 350 degrees), lightly greased (with butter) griddle or large nonstick skillet. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook 1 to 2 more minutes or until puffed and thoroughly cooked. Serve immediately with syrup mixture and toasted pecans, or place in a single layer on a baking sheet and keep warm in a 200 degrees oven up to 30 minutes.

Courtesy of: My Recipes
http://www.myrecipes.com/recipe/sweet-potato-casserole-hotcakes

Pie Shake

35 min, 1 shake
Ingredients
2 scoops of vanilla ice cream
1/2 cup whole milk
1 slice of pie of your choice, frozen and then thawed for 30 minutes

Directions
1. Place a tall glass in the freezer to chill
2. Add ice cream, milk, and pie to the blender. Blend until frothy and fully combined
3. Serve in chilled glass and enjoy
4. Note: Change up the type of pie and ice cream for a variety of shake flavors.

Courtesy of: The Cooking Channel
http://www.cookingchanneltv.com/recipes/kelsey-nixon/apple-pie-shake.html