Combine extra turkey and vegetables with leftover or canned broth to make soup.

Don’t you just love Thanksgiving? It’s the most guilt-free holiday of the year. You don’t have to worry about getting the right gifts or whether everything is decorated perfectly. You don’t have to wonder whether you made enough cookies or whether the food is on your diet. You have permission and can eat to your heart’s content!

There is one problem: What happens when everyone rolls away from the table? You stand there in the shadows of mounds of leftovers and the guilt sets in. You really can’t wedge in another bite, but you can’t bring yourself to throw away all that good food. You know that there are people starving in Bangladesh, but you can’t afford the shipping cost to send it to them … What do you do with it?

Here are some ideas from www.LivingOnADime.com to help you put those leftovers to good use and keep your conscience clean:

1. Mix gravy, cubed turkey and leftover vegetables into a casserole dish. Top with refrigerator biscuits, leftover pie crust or crescent rolls (unbaked). Bake at 350 degrees until the dough is cooked and golden brown.

2. When making pies on Thanksgiving Day, save the extra dough or make extra to make pasties. Roll out discs of dough in whatever size you want. Fill one half with meat, vegetables and leftover potatoes. Fold over and crimp the edges. Bake at 350 degrees for 15-20 minutes or until browned.

3. Don’t forget to use your leftover relish dish. Chop and use veggies in pasties, salads, soups or casseroles. If you’re really sick of the vegetables, chop and freeze them to use later.

4. Use leftover mashed potatoes to thicken soups and stews.

5. Make potato pancakes: Add 1 egg and 2 tablespoons flour to 2 cups mashed potatoes. Make into patties and fry in a pan with margarine.

6. Combine extra turkey and vegetables with leftover or canned broth to make soup.