Don’t toss that cranberry sauce! As a public service to those of you bewildered by Thanksgiving leftovers, we’ve tracked down some of the best chefs in America and asked them to share their favorite recipes for using up excess holiday grub.

Michael Ferraro, executive chef and partner at Delicatessen and creator of Macbar restaurants in New York City, turns his leftovers into a turkey macaroni and cheese, naturally. “It just keeps the comfort food going,” he says.

Thanksgiving Leftover Mac
By Michael Ferraro

1 lb. elbow macaroni, cooked
1 lb. turkey meat, shredded
1 cup leftover stuffing (optional)
3 medium sweet potatoes, diced and then cooked in salted water until tender
1 cup peas, cooked
½ onion, chopped
5 sage leafs, minced
2 garlic cloves, minced
½ cup leftover cranberry relish (optional)
1 ½ quarts milk
¼ cup butter
¼ cup flour
4 cups cheddar cheese, grated
1 cup mascarpone cheese
1 cup Fontina cheese, grated

1. Add butter, onion, sage and garlic to a large pot and sauté for 5 minutes.
2. Add flour. Whisk and cook for another 5 minutes.
3. Add milk and continue to whisk until milk comes to a boil and thickens.
4. After milk thickens, whisk in the mascarpone and Fontina cheeses and 1 cup of the cheddar cheese.
5. Once cheese is melted and the sauce is smooth, fold in the turkey meat, sweet potatoes, peas and pasta.
6. Season with salt and pepper.
7. Place in a 3-inch baking dish. Cover with remaining cheddar cheese and bake at 350 degrees F for 20 minutes or until it is hot and brown on top.
8. Serve with a tablespoon of cranberry relish.

Alyson Sheppard is the resident hangover specialist at Follow her on Twitter: @amshep