Another Thanksgiving has come and gone and, as usual, the fridge is full of leftovers from yesterday's big feast.

WWL's resident food expert, Tom Fitzmorris, says there's a lot more you can make than just turkey po-boys.

He says there's still a lot of life left in the old bird.

"Take the bones and make a stock with the bones and some celery, and some onions and bay leaves...the usual things. And, you're pretty much on your way to making a good turkey gumbo, which is just wonderful."

"Put the stock, very highly reduced into ice cube trays and freeze it," says Fitzmorris. "Put them in a plastic bag and put them in the freezer and that way you can just pop out a few cubes to add to dishes later on. It can stay there forever, pretty much. I mean, there's really nothing there to go bad."

Of course, turkey salad is a traditional treatment for the leftover meat.

But, Tom offers a few alternatives. "Nobody ever talks about turkey omelets or orders them in a restaurant, but you can make a really good omelet with turkey meat. And, certainly, with ham you can."

He says turkey and sweet potato hash is a good idea.

"Fold that into an omelet or a quiche or a sandwich or whatever, and you've got something."

Tom says the side dishes don't have quite he shelf-life of the turkey.

"But, if you made mashed potatoes and you have any of those left over, you can make shepherd's pie."

"Sweet potatoes hold up pretty well," says Fitzmorris. "Especially the ones that still have the skin on, and you can use them to make desserts.

"Make a standard bread pudding recipe....puree the mashed sweet potatoes and work it into the bread pudding in layers."

And, for the leftover cranberries?

"I have plowed them into cheesecakes in the past, and that comes out pretty good," says Tom.

But, he suggests you don't put a lot of pressure on yourself to re-use all those remains.

"Consider how much you spent on the item to begin with. If it was a dollar-fifteen, you might consider pitching it."