What New Jersey's Doing with Leftovers

So the feast is over and everyone has had a good night's sleep fueled by an excess of food and drink.

So what to do with the leftovers? We asked our own staffers and their friends and neighbors and of course, being Patch, scoured the Web, to find out what Jersey does the day after the feast.

Of course, there's a turkey sandwich. But why not make it a bit more Jersey-specific, with a turkey Sloppy Joe? First, a bit of history: cooking enthusiast 

But now on to the recipe, complete with homemade Russian dressing.

Ben has , including what sounds to us like a Thanksgiving Dagwood.

Want a more traditional sandwich? Try "," from Mahwah's 

For something a little different, try this soup recipe, from Dave Martone, owner of  cooking school in Westfield.

More ideas, from Rachel Simpers, a dietician in Hillsborough:

Leftover ham

Ham makes a savory addition to a variety of dishes:

• Add chopped ham to a hearty bean soup.
• Mix cubed ham into a frittata made with fat-free liquid eggs and assorted veggies.
• Top ham slices with pineapple salsa and bake until hot for a flavorsome five-minute entrée.
• Serve baked potatoes with a dollop of fat-free sour cream, grated low-fat Cheddar cheese and chopped ham.

Leftover turkey

Turkey is a great source of lean protein and a versatile food that works in soups, salads, casseroles and more.

• For a savory and filling whole-grain salad, mix leftover turkey, cooked brown or wild rice, chopped roasted red bell peppers, chopped green onions, sliced kalamata olives, capers, reduced-fat herb and garlic flavored feta cheese and reduced-fat balsamic vinaigrette and serve as a side dish or stuffed in a large ripe tomato.
• Add cooked leftover turkey to stir-fried veggies and serve with brown rice.
• Toss chopped turkey, toasted sliced almonds, chopped apples or pears, dried cranberries and fresh spinach leaves or salad greens and dress with a Dijon-style  vinaigrette.
• Give turkey soup a gourmet touch by using wild rice or barley, onions, carrots, celery and a mix of wild mushrooms.

OK, so there's not much from New Jersey on this Web site, but their photos were just so appetizing we couldn't leave them out. Lots of interesting ideas here.

Of course, leave it to the cynical folks at Slate to take a contrarian view—Leftover recipes are a sham!