To make this breakfast or brunch dish, layer, to taste, granola, yogurt (you could also use cultured coconut milk) and cranberry sauce in decorative glasses. Top each serving with a bit more granola, and garnish with small mint sprigs, if desired.

To make two servings, butter 2 (1 1/2-cup) baking dishes. Preheat oven to 400˚F. Place 1 1/2 to 2 cups of leftover turkey stuffing in a bowl. If stuffing is overly dry, moisten with some turkey or chicken stock. Cut 1/2 cup of baby spinach (or arugula) into strips and mix into the stuffing. Divide mixture between the baking dishes. Make a well in the stuffing in each dish and crack an egg into it. Top, to taste, with crumbled goat cheese. Bake 16 to 20 minutes, or until egg whites are set, but yolks are still soft. Top with some diced fresh tomato and serve.

Pull 2 cups of leftover turkey into shreds and place in a skillet. Mix in 1/2 cup barbecue sauce, 1/4 cup apple juice (or beer), 1 Tbsp. cider vinegar and hot pepper sauce, such as Tabasco, to taste. Set over medium heat, bring to a simmer, and cook 5 minutes, or until turkey is hot. Divide the saucy turkey between two toasted buns, top with homemade or store-bought coleslaw, to taste, and serve.