Though your family may get seconds — or possibly even thirds — on Thanksgiving Day, there’s often still plenty of turkey left on the bone.

Some finicky eaters don’t care much for second-day bird, so here’s a look at some unique ways to recycle remaining leftovers. All recipes courtesy of tasteofhome.com:

Momma’s Turkey Stew with Dumplings

Ingredients

• 3 cups shredded cooked turkey

• 1 large sweet onion, chopped

• 1 large potato, peeled and cubed

• 2 large carrots, chopped

• 2 celery ribs, chopped

• 2 bay leaves

• 1 teaspoon salt

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon dried thyme

• 1/4 teaspoon pepper

• 1 carton (32 ounces) chicken broth

• 1/3 cup cold water

• 3 tablespoons cornstarch

• 1/2 cup frozen corn, thawed

• 1/2 cup frozen peas, thawed

• 1 cup biscuit/baking mix

• 1/3 cup 2 percent milk

Directions

In a 6-quart slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours.

Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer.

Meanwhile, in a small bowl, mix biscuit/baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in a dumpling comes out clean.

—Stephanie Rabbitt-Schapp, Cincinnati, Ohio

Biscuit Turkey Bake

Ingredients

• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

• 1 cup chopped cooked turkey or chicken

• 1 can (4 ounces) mushroom stems and pieces, drained

• 1/2 cup frozen peas

• 1/4 cup 2 percent milk

• Dash each ground cumin, dried basil and thyme

• 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

Preheat oven to 350 degrees. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-inch square baking dish; arrange biscuits over top.

Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

—Stephanie Denning, Mount Pleasant, Iowa

TLC (Thanksgiving Leftover Casserole)

Ingredients

• 4 cups seasoned stuffing cubes

• 4 cups cubed cooked turkey

• 2 celery ribs, finely chopped

• 1 cup frozen peas

• 1 cup fresh or frozen cranberries

• 1/2 cup chopped sweet onion

• 1/4 cup all-purpose flour

• 4 large eggs

• 3 cups 2 percent milk

• 1 can (8 1/4 ounces) cream-style corn

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons butter

• 1/3 cup coarsely chopped pecans

Directions

Preheat oven to 350 degrees. Layer first six ingredients in a greased 13-by-9-inch baking dish. In a large bowl, whisk flour, eggs and milk until smooth. Add corn, salt and pepper; mix well. Pour over top; let stand 15 minutes. Dot with butter and sprinkle with pecans.

Cover and bake 35 minutes. Uncover and bake 30-35 minutes or until a knife inserted in the center comes out clean.

—Barbara Lento, Houston, Pennsylvania