How many of you get sick of eating the same leftovers the entire week of Thanksgiving? I've put together some great ways to take advantage of all of the food you still have after the big day and a sure way to gain space back in the refrigerator:

Sweet Potatoes

Sweet Potato Pudding
Use 2 packages of sugar free vanilla pudding. Add them directly into 2 cups of mashed sweet potatoes, and continue making the pudding as directed, with the addition of 2 teaspoons of pumpkin pie spice, (or equal parts cinnamon, nutmeg and ginger combined).

Sweet Potato Balls
Put 40 oz of leftover sweet potatoes in a large mixing bowl mash 1/4 cup butter into it. Mix well; salt to taste. Hand pat mixture into 3" diameter balls. Roll in crushed cornflakes (you'll need about 3 cups) and put into 9x12 inch greased baking dish. Pour maple syrup evenly over the balls (3/4 cup) and bake at 325 degrees F for 40 minutes. The last 15 minutes place a marshmallow over each ball (you'll use about 10 marshmallows).

Stuffing/Dressing

Fried Stuffing CakesRoll and then flatten leftover stuffing and pan fry in olive oil. Flip stuffing cake over when browned, and continue to brown evenly on the other side. Can be served with a little of your leftover gravy, or try it in a bacon, egg and cheese with English muffin sandwich for breakfast.

Stuffed Pork Chops
Preheat oven to 375 degrees F. Make a pocket in your pork chops by slitting a 2" wide 2" deep slit in the middle of each pork chop. Put your some leftover stuffing inside each "pocket" but don't over-stuff it. Tie with butcher strings. Put 2 tablespoons of butter in a pan and brown the pork chops. Add 1 tablespoon minced onion and 1 can of mushroom pieces and simmer for 5 minutes. Add 1 can of Cream of Mushroom Soup and 1/2 cup Sherry (spooned over the top). Place in a casserole dish and cover with stuffing (I normally just do a thin layer on the top of the pork chops). Bake for 1 hour.

Turkey
Turkey Soup
Place leftover turkey in a deep pot and tun the heat on medium. Add 2 cups of chicken broth and let simmer on medium heat for 10 minutes, with the lid on. Remove lid and set it aside; add 5 cups of water, 3 tablespoons of salt and 3 tablespoons of pepper. Mix well and allow to simmer again for 20 minutes. Take out all of the vegetables you have leftover and place in the soup pot. Simmer for another 20 minutes. In another pot, bring water to a boil and add a box of broken lasagna noodles. Once noodles are cooked, strain and place into a separate bowl. Add desired amount of noodles in each bowl and then pour desired amount of soup over the noodles. Don't put the noodles into the soup pot or else they'll get mushy.