Turn Thanksgiving leftovers into a whole new feast

This is way better than the classic leftover-turkey sandwich.

To prepare the slaw:
Whisk mayonnaise, apple cider vinegar and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. (Can be made 1 day ahead.)

To prepare the barbecue sauce:
Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder and ground cumin. Bring sauce to boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.

Add shredded cooked turkey to barbecue sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.

This dish is super-simple and super-satisfying — for breakfast, brunch or supper. To prepare, crumble sausage into medium nonstick skillet; cook over medium-high heat until no longer pink, about 6 minutes. Pour off fat from skillet. Add stuffing and cook until well browned, flattening with back of spatula and turning and flipping occasionally, about 12 minutes. Divide stuffing between 2 plates (do not clean skillet). Fry eggs over easy in same skillet. Top stuffing with eggs, then arugula. Season with salt and pepper; serve.

Preheat oven to 400 degrees F. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Stir together cranberry sauce and sherry in a bowl. Set aside.

Combine heavy cream and ice cream in a bowl, then set in a larger bowl of ice and cold water and beat with an electric mixer until stiff.

Divide half of cake cubes among 4 dessert glasses. Top each serving with a scant 1/4 cup cranberry mixture, then top each with 1/4 cup whipped-cream mixture. Repeat layering with remaining cake cubes, cranberry mixture and whipped-cream mixture.

Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop. (Cooks' note: Trifles can be chilled up to 1 day.)