Happy Thanksgiving! I would imagine that by the time you are reading this column, you've been to the grocery store at least 3 times after you said, “That’s it! I am certain I’ve got everything I need for Thursday.” And I’ll bet your refrigerator is probably so full that it's like Fibber Magee's closet when you open the door. (Think bungee cords and play it safe.)

I know the turkey isn’t even stuffed and here I am sharing recipes for leftovers in todays “just before the holiday” column. Tuck the paper aside in a safe place and on Friday morning, pour yourself a cuppa and put your feet up. I hope some of this week’s recipes will help you enjoy the goodies left from the holiday by transforming them into a new dish that doesn’t require a lot of effort — and will also free up some refrigerator space.

We all look forward to a big, thick sandwich of sliced turkey, with maybe a little leftover stuffing and a dab of cranberry sauce smeared on the bread  — once at least. But maybe the second go-round of a turkey sandwich needs just a little nudge to make it special. How about cranking up the mayo?

Jazzed up mayonnaise for your turkey sandwich

CURRIED MAYONNAISE: to 1/2 cup of mayo, add 1-1/2 tsp curry powder, 1-1/2 tsp. shredded coconut and 1-1/2 tsp. warm honey and mix well.

OLIVE TAPENADE MAYONNAISE: to 1/2 cup mayo, add 1/4 cup finely chopped Kalamata olives, 1 Tbsp. Dijon mustard, 1 tsp. capers and mix well.

SPICY & SWEET MAYONNAISE: to 1/2 cup mayo, add 2 Tbsp. salsa, 2 Tbsp. crushed pineapple and 2 tsp. chopped cilantro.

ZESTY CRANBERRY ONION MAYONNAISE: to 1/2 cup mayo, add 2 Tbsp. whole berry cranberry sauce and 2 tsp. chopped red onion.

LEMON-CAPER MAYONNAISE: to 1/2 cup mayo, add 1/2 tsp. grated lemon zest, 2 tsp. lemon juice, 2 tsp. capers, and 1 Tbsp. chopped parsley.

Cranberry swirl coffee cake

This has been a family favorite for many years — simply delish with a cup of coffee.

• 8 Tbsp. unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups all purpose flour
• 1 cup sour cream
• 1 tsp. almond extract
• 3/4 to 1 cup LEFTOVER whole berry cranberry sauce, divided use
• 1/2 cup crushed almonds
• Powdered sugar (optional garnish)

Place butter in a large bowl and beat with electric mixer on medium speed until creamy. Add sugar gradually and beat until fluffy. Add eggs one at a time with mixer at medium speed. When well combined, reduce speed to low and add dry ingredients alternately with sour cream. Add almond extract and mix well. Transfer one half of batter into a Bundt pan or angel food cake pan coated with non-stick spray. Put about 1/3 of the cranberry sauce on top, spreading evenly.

Add remaining batter and then remaining cranberry sauce and top with almonds. Bake in a preheated 350 F oven for 55-60 minutes or until golden brown and tester inserted near center comes out with just a few moist crumbs attached. Let cool in pan for 10 minutes; invert onto a platter. When completely cool, dust with powdered sugar if desired. Yield: 12-14 servings.

Quick turkey alfredo pizza

Crisp pizza crust with a creamy Alfredo sauce, turkey and spinach — now this is a different way to give new lift to that leftover turkey.

• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 tsp. fresh lemon juice
• 1 cup shredded cooked leftover turkey breast
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 pre-baked 12-inch pizza crust
• 1 clove garlic, peeled and halved
• 1/2 cup purchased reduced-fat Alfredo sauce
• 3/4 cup shredded fontina cheese
• 1/2 tsp. crushed red pepper flakes

Combine spinach, lemon juice, turkey, salt and pepper in a small bowl; set aside.

Place crust on an ungreased 12-in. pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach/turkey mixture, the fontina cheese and sprinkle with red pepper flakes. Bake in a preheated 450°F oven for 8-12 minutes or until crust is lightly browned. Yield: 6 slices.

Creamy squash soup

Any variety of winter squash works in this soup: Blue Hubbard, butternut, delicate, etc.

• 1 Tbsp. vegetable oil
• 1 cup chopped onions
• 1 clove garlic peeled and minced
• 2 to 2-1/2 cups leftover cooked winter
• 1 can (14-1/2 oz.) reduced sodium chicken broth, divided use
• 1/2 cup half-and-half
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. dried thyme

Heat oil in a large saucepan over medium-high heat. Add onions and garlic and cook until tender, but not browned. Transfer to work bowl of food processor and add squash and about 1/2 cup of the chicken broth. Process until smooth. Return mixture to saucepan and add remaining broth, half and half, salt, pepper and thyme. Cook over low heat until heated through, being careful not to let soup boil. Yield: 4 servings.

Mediterranean turkey salad

This main dish salad is another nice light supper putting turkey to good use. Serve it with some crusty French bread or leftover Thanksgiving rolls and you’re all set.

For the dressing:

• 6 Tbsp. extra virgin olive oil
• 2 Tbsp. plus 2 tsp. white wine vinegar
• 1 Tbsp. chopped fresh tarragon
• 1/2 Tbsp. fresh lemon juice
• 1/2 Tbsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. salt

For the salad:

• 3 cups diced cooked LEFTOVER turkey
• 1/2 cup orzo (rice-shaped pasta)
• 1 cup halved cherry tomatoes
• 1 jar (6-oz.) marinated artichoke hearts, drained
• 1/2 cup coarsely chopped pitted Kalamata olives
• 1 Tbsp. capers, drained, rinsed and drained again

To prepare the dressing: Combine olive oil, vinegar, tarragon, lemon juice, mustard and black pepper in a small bowl; whisk to blend. Taste and season with additional salt and pepper if necessary. Set aside.

To prepare the salad: Place turkey in a medium bowl; add 1/4 cup of the dressing and mix gently to coat. Cook orzo according to package directions; drain and rinse under cold water and drain well. Transfer orzo to a large bowl and stir in remaining dressing, tossing to coat. Add turkey mixture, tomatoes, artichoke hearts, olives, and capers and toss again. Yield: 4 servings.