With leftovers, there is no shortage of recipe ideas

"I like to make a white bean turkey chili with lots of chilis and caramelized vegetables."

-- Randy Zweiban, chef/owner, Province

"I've made homemade turkey soup -- with stock made from the carcass -- for years. A former co-worker gave me a novel use for leftover dressing that really dresses up the soup: I warm up the dressing in the microwave and, using an ice cream scoop, place a 'stuffing matzo ball' in the middle of the bowl of soup. It's better than crackers."

-- Misha Davenport, Sun-Times reporter

-- Scott Donaldson, chef/catering manager, Artisan Cellar

"First of all, anyone who knows me knows I take all leftovers no matter what. Started when I was a poor college/law school student. I just basically take all scraps and throw it into cheap canned soup, or scrambled eggs if it's breakfast. It becomes a giant goulash-y looking mess that I put in Tupperware and eat for days."

-- Billy Dec, president, Rockit Ranch Productions

"I make the turkey-stuffing-cranberry sandwich. That's what Thanksgiving is all about. Everybody knows that . . . It's just smoosh and eat."

-- Alpana Singh, wine and spirits director, Lettuce Entertain You Enterprises

I loves me some home-smoked turkey with some grits and poached eggs or a turkey leg sandwich later in the afternoon.

-- Mike Sheerin, chef de cuisine, Blackbird

I prefer my leftover turkey straight up, typically on a toasted bialy with mayo -- Hellmann's only -- lettuce, tomato and thin slices of raw onion. Being a BBQ guy, I more often than not smoke turkeys and absolutely love soup made from the bones. Smoked turkey soup is a joy to behold.

-- Gary Wiviott, LTHForum founder

I make a messy sandwich with cranberry sauce, turkey, stuffing, mayo and Dijon and have it with chips and pickled vegetables. Mmmm.

-- Bruce Sherman, chef/partner, North Pond

I like to first put the dark meat on the bottom of a dish, then add some cream to the mashed potatoes if they are too thick, top them with the stuffing and finish the dish with cheese and cook it in the oven so it gets crispy. I like to use the white meat as a cold cut.

-- Yves Roubaud, chef/partner, Shaw's

I try to keep the turkey neck and as many big bones in the turkey as possible, along with some dark meat and definitely some of my mother's Luxembourg meat-bread-Sauternes stuffing -- the real flavor in the turkey and these leftovers -- to make a big pot of soup. I'll check the vegetable drawer and see what's nearing the end of its time on earth and throw it in, too. And whatever dried herbs I feel like will go in, along with some barley. I always have barley on hand for this.

-- Lisa Donovan, Sun-Times reporter

There's nothing like taking two slices of bread, turkey, cranberry and stuffing, and eating it as this giant Dagwood sandwich. Cold -- leftovers have to be eaten cold. But my dream has always been to make a Thanksgiving leftover pizza. That would be my Holy Grail of Thanksgiving leftovers. Turn the stuffing into a pizza crust and put turkey, cranberry and mozzarella on it. I've tried mixing eggs with the stuffing as a binder and it didn't work. It came out as eggy, stuffing-y glop. It was not good. I'm going to have to do some pizza crust research.

-- Neil Steinberg, Sun-Times columnist

I make Taccone con taccino, which is a square flat noodle with a ragu. That is how ragu was invented in the first place, as a way to use up leftovers!

-- Tony Priolo, chef/owner, Piccolo Sogno

I will make soup from the turkey bones, if there is room in the fridge or freezer for it.

-- Shelley Young, owner, the Chopping Block

We make turkey pot pie or mole enchiladas with the leftovers.

-- Tim Dahl, pastry chef, Blackbird

I make a big breakfast hash a bit like bubble and squeak, the English hash pattie with cabbage, potatoes and onions. I chop brussels sprouts, parsnips, carrots, turkey, potatoes, stuffing and bind it with eggs, fry it and serve it with poached eggs. Another thought is Thanksgiving-layered pot pie.

-- Deb Sharpe, owner, Goddess & Grocer, Feast, Cru

I love turkey sandwiches with cranberry sauce.

-- Sarah Stegner, chef/owner, Prairie Grass Cafe

I normally shun leftovers in general at home, but I make an exception for leftovers from our Thanksgiving meal. I make turkey hash, with a mix of stuffing, turkey and gravy, cooked in butter till the bottom is crispy; and turkey mole burrito -- yum!

-- Jill Barron, chef/owner, MANA food bar

I make a broth with the carcass and then a potpie with a kickass biscuit dough topping.

-- Paul Virant, chef/owner, Vie

I take leftover cranberry sauce, add a little Grand Marnier and pour it over vanilla ice cream. Cosmo, eat your heart out!

-- Adam Seger, mixologist/sommelier, Nacional 27