My favorite post-Thanksgiving snack? Wing tips. I just love chomping on those dried-up bones, nibbling off a few crispy bits from ones that escaped the stock pot. Around here you have to move fast to get a bone to gnaw on, as the kitchen cadre is busily parting out the carcass of the Thanksgiving bird so the frame can go into the pot for soup. After the hot turkey sandwiches and a round of leftovers warmed under a blanket of gravy, it’s fun to find a new guise for a meal of leftovers. We’ve been on a mung bean sprout kick lately, eating lots of egg foo young for a light dinner or heavy breakfast, so that’s one ingredient we have on hand this year. Turkey pho, anyone?

T U R K E Y   P H O

6 cups chicken broth
2 Tbsp. vegetable oil, divided
2 cinnamon sticks
8 whole cloves
1 large onion, peeled and quartered
2-inch knob fresh ginger root, quartered
6 oz. rice vermicelli
fresh cilantro
2 cups mung bean sprouts
1 jalapeno
1 lime
12 tsp. salt
1 lb. cooked turkey, cubed
1 Tbsp. fish sauce
Heat chicken broth in a large saucepan. While broth heats, heat one tablespoon oil in a heavy Dutch oven. Add cinnamon sticks, cloves, onion and ginger, turn heat to high and let everything cook and scorch a bit. While aromatics are scorching, place rice sticks in a large bowl and cover with hot tap water. Add remaining tablespoon of oil and stir it around. Keep stirring aromatics, letting them darken. Assemble pho toppings: Pile a cup of cilantro leaves on a platter, alongside the bean sprouts. Slice jalapeno thinly and add rings to the platter along with the lime, cut into wedges. Once broth is heated, pour it over the scorched aromatics, add salt, cover and bring to a boil. Reduce heat to low and simmer for several minutes. Use a slotted spoon to remove aromatics from broth. Add turkey to the broth along with fish sauce. Let simmer to heat through. Drain rice noodles, then divide them among four to six soup bowls. Ladle turkey and broth over top. Serve the platter of toppings alongside for individual additions to the soup.

Some people in the household eschew mashed potatoes at Thanksgiving dinner, preferring to double up — nay, make that triple up — on stuffing. So we usually have lots of leftover mashed, which make great pancakes for breakfast a couple of days down the road.

M A S H E D   P O T A T O   P A N C A K E S

3 cups mashed potatoes
14 cup Parmesan cheese, grated
1 egg, lightly beaten
6 Tbsp. flour, divided
3 Tbsp. finely chopped green onion
1 Tbsp. fresh chopped parsley
vegetable oil for sauteeing
sour cream for topping (optional)
In a mixing bowl combine potatoes, cheese, egg, three tablespoons of flour, onion and parsley. Place remaining three tablespoons flour on a separate plate for dredging the pancakes. Fill an ice cream scoop or heaping tablespoon with the potato mixture, shape into pancakes with your hands and dredge them in flour. Add three tablespoons oil to a nonstick skillet and saute pancakes two or three minutes on each side over medium/high heat or until golden brown. Add more oil if needed. Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with a dollop of sour cream.

Turkey sandwiches are super, but for a change of pace, try a turkey quesadilla.

T U R K E Y   Q U E S A D I L L A

2 flour tortillas
12 cup shredded cheddar cheese
14 lb. shredded cooked turkey meat
2 Tbsp. cranberry sauce
12 jalapeno pepper, seeded and minced
1 green onion, sliced
2 Tbsp. chopped fresh cilantro
Heat a skillet over medium heat. Place one tortilla in pan and top with half the cheddar cheese, turkey, cranberry sauce, jalapeno pepper, green onion and remaining cheddar cheese, respectively. Place remaining tortilla over the top. Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side. Cut into quarters and serve.