When I plan Thanksgiving dinner, I look forward to the leftovers as much as the feast itself. I take advantage of the lower prices on turkey this time of the year and buy an extra breast to roast along with the big bird.

Turkey can replace chicken in many recipes, and it's a wonderful addition to soups and casseroles. Don't forget turkey pot pie, curried turkey salad and turkey enchiladas or quesadillas.

Even the turkey bones can have a second life as the basis for delicious turkey broth, which can be frozen in 1-cup portions for several months. It's a good alternative in recipes calling for chicken broth and can be used as a base for soups and stews.

One of my favorite post-Thanksgiving recipes is the Hot Brown open-faced turkey sandwich created by chef Fred Schmidt at the Brown Hotel in Louisville, Ky., in the 1920s.

Leftover mashed potatoes make great potato pancakes with the addition of an egg and some herbs, and sweet potatoes can be turned into sweet-potato pie, quick bread or biscuits.

And, at the end of the week, I know I deserve a fabulous cocktail. Try mixing a spoon of leftover cranberry sauce in a martini and relaxing in your favorite chair.

Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.