Field editor Ruth Peterson of Jenison, Michigan uses leftover turkey for her fast-to-fix chop suey. Canned bean sprouts and water chestnuts add a nice crunch to the mix.

This stuffed turkey breast is loaded with a savory spinach, bacon and mushroom mixture that adds flavor while keeping the meat tender and juicy.

Enjoy the taste of homemade breakfast sausage without guilt. This hearty recipe uses ground chicken in place of regular pork sausage for a lighter spin on the favorite breakfast fare. —Mary Webb, Longwood, FL

Pumpkin adds richness and depth of flavor to this warm and wonderful soup. Chock-full of turkey, it makes the perfect Thanksgiving curtain call.—Denise Pounds, Hutchinson, Kansas

Talk about a fun way to use holiday leftovers! Making this turkey and stuffing patty is so fast. The family looks forward to this breakfast treat every year. —Kellie Ferea, Casa Grande, Arizona

In Chattanooga, Tennessee, Michelle Summers relies on canned goods and frozen vegetables to hurry along this creamy main dish. "I like this quick casserole so much that I've requested it for my birthday dinner," Michelle notes. Tip: "Serve it with biscuits for a meal your family will love...mine sure does!" she adds.

Not your ordinary pulled turkey sandwich, this one shines thanks to its unique yogurt sauce. Serve the turkey by itself or stack on sweet pickle slices and jalapenos to echo the dressing.

Tender meatballs in a savory, chili-like soup deliver a taste sensation the whole family will love. You can use sweet, medium or hot Italian sausage, depending on your heat preferences! —Amanda Bowyer, Caldwell, Idaho

European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California