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" When Thanksgiving is over and you find your refrigerator is filled to the brim with food, you may find yourself wondering what to do with all of those leftovers. Check out creative recipes\u2014sent in by WD readers\u2014to learn how to turn your Thanksgiving leftovers into tasty meals.   Turkey Flautas   Ingredients:  1 1/2 qts vegetable oil for frying 24 white corn tortillas 1 medium onion, diced 4 cups shredded turkey 1 tsp garlic powder 1/2 tsp salt 1/2 tsp dried oregano (crumbled between thumb and fingers) 1/4 tsp ground black pepper Wooden toothpicks   Directions:    1. Soften tortillas in a large skillet with a little hot oil in it for a moment; drain between layers of paper towel.   2. With remaining oil in the same skillet, saut\u00E9 onion until translucent. Add the turkey and seasonings; cook until heated through.   3. Lay out a softened tortilla, and about 1/3 of the way up, place 1/4 cup of the meat. Pinch the meat mixture together so it goes all the way across the tortilla. Now, starting at the side closest to you, roll it up tightly. This should resemble a fat cigar. Secure with a toothpick to keep closed. Continue until you&amp;#039;ve used all the tortillas and filling.   4. Heat remaining oil in large pot. Deep-fry 3 or 4 rolls at a time until the tortillas turn light brown. Using tongs, remove from hot oil and hold for a moment to drain the oil from the inside of the flauta. Then drain on paper towels.   Submitted by Karen Cropper of Sierra Vista, AZ   Turkey Pot Pie   Ingredients:  2 ready-made refrigerated pie crusts 4 cups shredded turkey 2 cans cream of potato soup 1 package frozen mixed vegetables Dried or fresh diced onion, to taste Pepper, to taste Dillweed, to taste Chopped parsley, to taste   Directions:    1. Line pie plate with pie crust. In large bowl, combine turkey with remaining ingredients. Pour into crust and cover with second pie crust.   2. Cut ventilation slits in top pie crust and bake at 350\u00BAF for 1 hour.   Submitted by Gayle Roberts of Oro Valley, AZ   Potato Cakes   Ingredients:  2 cups leftover mashed potatoes 1/4 cup each chopped green pepper, celery and onions 2 cloves garlic, minced 1 egg, beaten 1/2 cup bread crumbs 1/2 cup grated Parmesan or Romano cheese 2 to 4 Tbsp olive oil   Directions:    1. Mix together the potatoes, green pepper, celery, onions, garlic, egg, 1/4 cup bread crumbs and 1/4 cup Parmesan in large bowl.   2. Mix remaining bread crumbs and Parmesan on wax paper. Form mashed potato mixture into balls and roll in crumb-cheese mixture; flatten slightly.   3. Heat a couple tablespoons olive oil in a nonstick frying pan or skillet; cook potato cakes 3 minutes on each side. Serve with sour cream or cranberry sauce.   Submitted by Anonymous reader   Squash &amp;amp;amp; Turkey Casserole   Ingredients:  1 cup turkey or chicken broth 2 small white onions, chopped 3 pounds mashed cooked winter squash 1 pt regular sour cream Salt and pepper to taste 1 to 2 small cans of water chestnuts 2 cups leftover turkey, chicken or ham (cut into cubes) 2 regular-size packages of Turkey or Chicken Stuffing Mix 1 cup butter or margarine, melted 2 cups grated Cheddar   Directions:    1. Heat oven to 350\u00BAF.   2. In small saucepan, heat broth and chopped onions until onions are tender; drain.   3. In a large bowl, mix cooked squash, sour cream, cooked onions, salt and pepper until blended.   4. In a large bowl, combine water chestnuts, leftover meat, stuffing mix and melted butter.   5. Grease the bottom of a 13 x 9-inch baking pan. Spread half the squash mixture over pan bottom; top with half the stuffing mixture and half the grated cheese.   6. Repeat layers, ending with cheese.   7. Bake 40 minutes or until top is golden and bubbly.   Submitted by Diana Allen Dube of Damariscotta, ME    Turkey Divan   Ingredients:  2 pkgs (10 oz each) frozen broccoli florets or equivalent amount fresh broccoli 2 cups chopped turkey 6 slices cheese 1 can (14 1/2 oz) evaporated milk 1 can cream of mushroom soup 1 can French-fried onions rings (1 1/2 cups)   Directions:    1. Cook broccoli till crisp-tender. Place in 11 x 7-inch baking pan. Top with turkey, then cheese.   2. Mix milk and soup in medium bowl; pour over cheese.   3. Bake at 350\u00BAF for 25 minutes. Sprinkle top with onion rings and bake for 5 minutes.   Submitted by Sandi Villinski of Fayetteville, AR    "^^<http://www.w3.org/2001/XMLSchema#string>
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