With Thanksgiving Break just around the corner, our minds are clouded in anticipation of pumpkin pie, Black Friday shopping, and the official start of the holiday season. Like with every Thanksgiving, however, we are all faced with a dilemma – the inevitable mountain of leftovers dominating the fridge for weeks on end, making you not even want to look at turkey again for another year. Here are some ways you can use up and transform your leftovers in new and innovative ways, turning leftover night not into a day of dread, but of delight.

1. Make a shepherd’s pie using up leftover turkey, gravy, mashed potatoes, and vegetables: heat up leftover shredded turkey meat and gravy in a saucepan, along with any vegetables you have left, such as green beans, peas, or Brussels sprouts. Pour into a pie plate (or individual ramekins), and then spread mashed potatoes on top, covering the filling. If desired, sprinkle with some shredded cheddar cheese, then place in the oven at 400 degrees until the top is golden brown, about 15 minutes.

2. Make a Thanksgiving salad to counteract the surplus of calories and carbs: rinse your choice of salad green, such as baby kale or spinach, and place in a big bowl. Top with your choice of cold, leftover vegetables, such as roasted, cubed squash or Brussels sprouts. Add some thinly sliced apple and pomegranate seeds, and a handful of toasted walnut or pecan halves. Top with a vinaigrette made with leftover cranberry sauce, olive oil, and balsamic vinegar.

3. Who says the indulgence has to end after Thanksgiving? Make a pumpkin pie milkshake with leftover pie: Throw a generous slice of leftover pumpkin pie in a blender, along with 2 scoops of vanilla ice cream and 1/3 cup milk. Blend until smooth, then top with a dollop of whipped cream and (if desired) a sprinkle of pumpkin pie spice. (tip: this recipe is just as delicious made with leftover apple pie!)

4. Serve a Thanksgiving frittata for brunch or a light dinner the day after: preheat broiler, then whisk together 8 eggs; season with salt and pepper. Heat up some oil in a large skillet or nonstick pan over medium-high heat and add shredded leftover turkey along with your choice of leftovers, such as green beans, Brussels sprouts, or stuffing. Cook, stirring, for about 2 minutes until everything is warm and slightly browned; lower heat to medium, then pour eggs over filling. Cover and allow to cook until almost set, 8 to 10 minutes. Uncover and place under the broiler for 1 to 2 minutes, until the top is set and golden brown; invert onto a plate and serve.

5. Leftover cranberry sauce is much more versatile than you may think: stir a spoonful into Greek yogurt, or make a parfait by layering cranberry sauce, yogurt, and granola in a glass for a healthy breakfast. Or, heat up some cranberry sauce along with some maple syrup and drizzle over pancakes. Cranberry sauce is also great spread on top of warm scones, biscuits, or muffins.