Several years ago I found a recipe in Cooking Light that was an ideal way to use up some leftovers. Turkey and Wild Mushroom Hashcakes. These are absolutely delicious and they have become an annual post-Thanksgiving tradition. They are pretty easy to make. You just mix 2 cups each of the following: chopped shiitake mushrooms, mashed potatoes, and chopped turkey. Add some minced garlic, thyme, 3/4 cup panko crumbs and 1/2 cup shredded cheddar cheese in a bowl. Form the mixture into patties that are about 3-4 inches across and maybe 1 inch thick. Heat up a large skillet on medium-high heat and add some olive oil. Cook the patties for about 4-5 minutes on each side until they are brown. Serve with any leftover vegetables and cranberry sauce. This is one amazing dish!