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 spoonful of leftover cranberry sauce into a martini and relaxing in your favorite chair.

THE LEGENDARY HOT BROWN—Yield: 6 servings

SANDWICH12 bacon slices6 slices firm, white sandwich breadUnsalted butter, softened, for spreading on toast if desired1 pound sliced roast turkey breast12 tomatoes slices

SAUCE6 tablespoons butter6 tablespoons flour1/2 teaspoon salt1/8 teaspoon white pepper1 1/2 cups turkey or chicken broth1 1/2 cups milk3/4 cup freshly grated Parmigiano-Reggiano cheesePaprika and chopped fresh parsley

Procedure:1. Cook bacon in batches in a large, heavy skillet until crisp (or on foil-lined jelly-roll pan in 400-degree oven for 15-20 minutes). Drain on paper towels.2. Toast bread and, if desired, lightly butter. Preheat broiler.3. For sauce, melt butter in medium saucepan over low heat. Whisk in flour until smooth. Stir in salt and pepper. Gradually whisk in broth and milk. Cook, whisking constantly, until smooth and thickened. Gradually add grated cheese, whisking until melted. Sauce will be quite thick.4. Place one slice toast on each of 6 oven-proof plates. Layer with turkey and tomato slices; cover with sauce. Place under broiler, 2-3 inches from heat, just until sauce is lightly browned, about 2 minutes.5. Arrange 2 bacon slices in an X on each serving. Sprinkle with paprika and parsley.

Nutrition data per serving: 604 calories (62 percent from fat), 41.9 g fat (24.9 g saturated, 11.6 g monounsaturated), 172.3 mg cholesterol, 32.7 g protein, 24.1 g carbohydrates, 1.5 g fiber, 1,095 mg sodium.

The Hot Brown open-faced turkey sandwich was created in the 1920s by chef Fred Schmidt at the Brown Hotel in Louisville, Ky. Photo by MCCLATCHY