Recipes to transform your holiday leftovers

If you've got turkey... Turkey and vegetable chow fun Ingredients Kosher salt 12 ounces wide rice noodles, pappardelle or fettuccine 2 teaspoons toasted sesame oil 1/4 cup oyster sauce 2 tablespoons rice vinegar (not seasoned) 3 tablespoons vegetable oil 1 small Japanese eggplant, sliced into rounds 4 ounces mixed mushrooms, cut into pieces (about 1 cup) 2 cloves garlic, chopped 3/4 pound ground turkey 1 bunch scallions, sliced 1/4 cup fresh cilantro, roughly chopped Sriracha or other Asian chili sauce, for serving (optional)

Directions Bring a pot of salted water to a boil; add the noodles and cook as the label directs. Reserve 1-1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. Mix the oyster sauce and vinegar in a cup; set aside.

Heat 2 tablespoons vegetable oil in large skillet over high heat. Add eggplant and stir-fry until golden, about 2 minutes. Add mushrooms and cook until wilted, about 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add garlic and cook 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Stir the turkey and vegetables together; add scallions and half the oyster sauce mixture and cook 1 more minute.

Add noodles, 1 cup of the reserved cooking water, remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. Top with cilantro and serve with Sriracha, if desired. Submitted by Brooke Clubbs, via www.foodnetwork.com

If you've got mashed potatoes... Leftover mashed potato mushroom soup Ingredients 2 tablespoons butter 1/2 cup chopped onion 1 cup chopped fresh mushrooms 16 ounces vegetable broth 1/2 teaspoon kosher or Himalayan salt 1/2 teaspoon paprika 2 cups mashed potatoes 3 slices soy bacon 2 tablespoons sour cream

Directions Microwave bacon and crumble when cool. In large saucepan, cook onion in butter until softened. Add mushrooms and cook until tender. Add remaining ingredients and stir until beaten through but not boiling. Serve in bowls. Submitted by Cheryl Mothes

If you've got sweet potatoes... Sweet potato cake Ingredients 1-3/4 cups white sugar 3/4 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups cooked, mashed sweet potatoes 2 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 cup beer

Directions Preheat the oven to 350 degrees. Grease and flour a 9x13-inch baking dish.

Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.

Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

Submitted by Susan McClanahan

If you've got cranberry sauce... Cranberry glazed meatballs Ingredients 48 frozen cooked meatballs 1/2 cup cranberry sauce 1/4 cup orange juice 2 tablespoons sugar 1 tablespoon finely minced ginger root 1/8 teaspoon white pepper

Directions Bake the meatballs according to package directions until well heated. Meanwhile, in a large saucepan, combine cranberry sauce, orange juice, brown sugar, ginger root and pepper. Cook over medium heat about 5 minutes until bubbly. Add meatballs to sauce and stir. Serve with toothpicks. Serves 8 to 10. Submitted by Susan McClanahan