For Davey Crockett it was “Remember the Alamo!” For the Osborne’s it’s “Remember the gravy!” Whether it’s a holiday feast or a weeknight meal, one thing’s for sure, you can’t have too much gravy.

In fact, there’ve been many times when we’ve made so much gravy that we actually had leftovers (not the usual scenario for most folks, I’m told). It’s a happy scenario, however, because there are so many delicious things you can make with this scrumptious leftover (beyond the biscuits-and-gravy train, I mean). Read on for some drool-worthy suggestions from Joe Sevier, senior SEO editor for www.epicurious.com:

For instance, start by whisking some into mayonnaise. This approach makes a turkey sandwich rich and creamy. This combination also makes a delicious topping for steamed broccoli or cauliflower.

An obvious use is in stews and soups. When you think about it, gravy is nothing more than really concentrated, thickened broth. Add it into a pot of sautéed vegetables, meat, and/or cooked grains and finish with a little stock or broth and then simmer. It’s hard to go wrong here.

Closely related to stew and soup is ragu. This is almost the same idea as above but with less broth. Sauté a pound of ground meat (or mushrooms or turnips or cauliflower), add a chopped onion and a few minced garlic cloves and sauté until softened (or add a few tablespoons caramelized onions), then add about 1 cup leftover gravy. Stir in a little water to loosen and simmer until the sauce is thick and everything is well coated. Then toss the ragù with cooked pasta; spoon it over roasted squash or polenta; or stuff it into a pot pie, shepherd’s pie, a pasty, or lasagna.

Joe’s final suggestion is to think poutine (the Canadian favorite of fries topped with gravy and cheese curds). Simply warm up gravy on the stove—thin it a little more stock or water if necessary—then drizzle away. Or use poutine as the inspiration to make a gravy-topped burger. No fries? How about poutine-inspired nachos: drizzle gravy over tortilla chips topped with melted cheese (a pickled jalapeño in there would be yummy, too).

I’ll close with my own idea. We like to mix a little sour cream into our gravy, add a dash of Worcestershire sauce and pour this over cooked noodles for a quick and easy stroganoff. Sometimes we’ll add a little cooked ground beef or sausage to gussy it up. But you get the idea. You really can’t have too much gravy!